Smoky Paprika Chicken over Rice

Name: Smoky Paprika Chicken over Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
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)

(3)

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.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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