Smoky Paprika Chicken over Rice

Smoky Paprika Chicken over Rice created by moxie

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:
35mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Mrs Goodall
Contributor
@Mrs Goodall
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Deepfreeze-27
    This was okay but not great. Followed the recipe, using fresh garlic but this just wasn't a hit. Probably will not make again.
    Reply
  2. Lennie
    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!
    Reply
  3. canarygirl
    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! :)
    Reply
  4. moxie
    Smoky Paprika Chicken over Rice Created by moxie
    Reply
  5. 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.
Advertisement