Smoky Paprika Chicken over Rice

Recipe by Mrs Goodall
READY IN: 35mins




  • 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.