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    You are in: Home / Recipes / Smoky Paprika Chicken over Rice Recipe
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    Smoky Paprika Chicken over Rice

    Smoky Paprika Chicken over Rice. Photo by moxie

    1/1 Photo of Smoky Paprika Chicken over Rice

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Mrs Goodall's Note:

    Adopted this recipe because I am loving my new smoky paprika...the original description was the following...A sweet friend in the Canary Islands sent me some wonderful smoky paprika -- and this week, our paper published this great recipe from "Desperation Dinners" with a recommendation to try the smoky version of one of the most overlooked spices. One taste and you'll never see paprika as "just a garnish" again.

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    Units: US | Metric


    1. 1
      Bring 2 cups of lightly salted water to a boil.
    2. 2
      Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
    3. 3
      Cut the chicken into bite-size pieces and set aside.
    4. 4
      Heat the oil in a large, deep over medium-high heat.
    5. 5
      Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
    6. 6
      Add chicken, salt and pepper.
    7. 7
      Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
    8. 8
      Remove the chicken and most of the onions to a platter and set aside.
    9. 9
      Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
    10. 10
      Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
    11. 11
      Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.), then add the chicken and onions back to the skillet and cook about 3 more minutes.
    12. 12
      Serve over hot rice.

    Ratings & Reviews:

    • on January 27, 2010


      This was okay but not great. Followed the recipe, using fresh garlic but this just wasn't a hit. Probably will not make again.

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    • on February 24, 2005


      This dish is EXCELLENT, full of flavour! Smoked paprika is now a favourite of mine, so I added more than the 2 tbsp called for. I also used fresh garlic (sauteed along with the onions). Other than that, I prepared this easy recipe just as directed. Everyone loved it and I'll be making it often; thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2004


      Awesome Mox! I made this the other day for lunch and am just now getting around to reviewing it. The sauce was tangy from the tomato paste, with a smoothness from the sour cream. The smokey flavor was fairly mild, and the combination of the three was great! I did add extra garlic, and used fresh instead of instant, and browned them just a bit before adding the onion. I think this would be great with a little heat too...I sprinkled some cayenne on mine, and loved the bite. Thanks Moxie! :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Smoky Paprika Chicken over Rice

    Serving Size: 1 (310 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 504.8
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 8.4 g
    Cholesterol 93.7 mg
    Sodium 741.3 mg
    Total Carbohydrate 53.8 g
    Dietary Fiber 4.4 g
    Sugars 7.3 g
    Protein 35.1 g

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