Paprika Chicken and Rice
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 457 |
| pro | 30 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 51 g |
| fibre | 4 g |
| chol | 98 mg |
| sodium | 675 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 24% |
| vit A | 28% |
| vit C | 103% |
| folate | 18% |
-
1 large onion
1 lb (500 g) boneless skinless chicken breasts, cut in half, or chicken thighs
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) halved white or cremini mushrooms
2 tbsp (25 mL) sweet paprika
1/2 tsp (2 mL) dried dillweed
1-3/4 cups (425 mL) sodium-reduced chicken stock
1 cup (250 mL) parboiled rice
2 cups (500 mL) chopped cubanelle or sweet green peppers
1/3 cup (75 mL) light sour cream
Preparation:
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.
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.
Source
Canadian Living Magazine: October 2006
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