Smoky Paprika Chicken Over Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.