Paprika Chicken and Rice

Paprika Chicken and Rice Image by: Paprika Chicken and Rice Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 1 large onion
  • 1 lb boneless skinless chicken breast cut in half, or chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 cups halved white or cremini mushrooms
  • 2 tablespoons sweet paprika
  • 1/2 teaspoon dried dillweed
  • 1 3/4 cup sodium-reduced chicken stock
  • 1 cup parboiled rice
  • 2 cups chopped cubanelle or sweet green peppers
  • 1/3 cup light sour cream

Method

Slice onion into 1/2-inch (1 cm) wide strips; set aside.

Sprinkle chicken with half each of the salt and pepper. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, about 6 minutes. Transfer to plate. Drain fat from pan.

Add remaining oil to pan; saut?nion and mushrooms until onion is softened and no liquid remains, about 3 minutes. Reduce heat to medium. Add paprika, dillweed and remaining salt and pepper; cook, stirring, until fragrant, about 1 minute.

Stir in chicken stock and rice; bring to boil. Return chicken and any juices to pan, stirring to coat. Reduce heat, cover and simmer until almost all liquid is absorbed, about 12 minutes.

Stir in peppers; simmer, covered, until chicken is no longer pink inside and peppers are tender, about 4 minutes. Serve with sour cream.

More Paprika Recipes:

Nutritional facts Per serving: about

  • Sodium 675 mg
  • Protein 30 g
  • Calories 457.0
  • Total fat 15 g
  • Cholesterol 98 mg
  • Saturated fat 3 g
  • Total carbohydrate 51 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 103.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Paprika Chicken and Rice

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