Smoky Paprika Chicken over Rice

Total Time
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition


  1. Bring 2 cups of lightly salted water to a boil.
  2. Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
  3. Cut the chicken into bite-size pieces and set aside.
  4. Heat the oil in a large, deep over medium-high heat.
  5. Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
  6. Add chicken, salt and pepper.
  7. Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
  8. Remove the chicken and most of the onions to a platter and set aside.
  9. Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
  10. Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
  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. Serve over hot rice.
Most Helpful

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

deepfreeze January 27, 2010

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!

Lennie February 24, 2005

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! :)

canarygirl June 04, 2004