Chicken and Paprika Pilaf

Colourful and tasty dish.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 6  sprigs fresh oregano
• 1  onion, chopped
• 2  cloves garlic, finely chopped
• 1  lb tomatoes, peeled and chopped (canned are fine)
• 1  green capsicum, seeded and diced
•  salt
•  pepper
• 2  tablespoons paprika
• 10  ounces long grain rice
• 2  tablespoons tomato puree (or juice from can)
• 1  liter  chicken stock
•  oil, for browning

Directions

1. Heat the oven to 350 degree F/180 degrees C.
2. Strip the leaves from the oregano.
3. Season the chicken with salt and pepper.
4. Heat oil in a pot or casserole that can go in the oven.
5. On top of the stove brown the chicken.
6. Transfer to a plate.
7. Lower the heat, add the onion, garlic and capsicum.
8. Cook until soft.
9. Stir in the paprika and cook very gently, stirring for about 5 minutes.
10. Add the rice and cook, stirring until the rice is slightly translucent, about 3 minutes.
11. Add the oregano, tomatoes, puree, chicken stock and the chicken breasts.
12. Cover and cook in the oven about 20-25 minutes, until the rice is cooked and the chicken is tender.
13. Adjust seasoning to taste.
14. Slice chicken breasts and serve on top of the rice.