Smoky Paprika Chicken over Rice

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

•  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

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.