Recipe by Mrs Goodall
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.
- salt, to taste
- 1 cup long-grain rice
- 4 boneless skinless chicken breast halves (about 6 ounces each) or 6 chicken thighs
- 2 teaspoons olive oil
- 1 large onion (for about 1 cup sliced)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons instant minced garlic
- 1 (6 ounce) can tomato paste
- 2 tablespoons smoked paprika, more to taste
- 1 cup regular sour cream (do not substitute lowfat or fat-free)
Directions See How It's Made
- Bring 2 cups of lightly salted water to a boil.
- Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
- Cut the chicken into bite-size pieces and set aside.
- Heat the oil in a large, deep over medium-high heat.
- Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
- Add chicken, salt and pepper.
- Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
- Remove the chicken and most of the onions to a platter and set aside.
- Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
- Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
- 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.
- Serve over hot rice.