Paprika Chicken and Rice
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This recipe makes 4 servings
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 |
Ingredients
- 1 large onion
- 1 lb boneless skinless chicken breasts, cut in half, or chicken thighs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 2 cups halved white or cremini mushrooms
- 2 tbsp sweet paprika
- 1/2 tsp dried dillweed
- 1-3/4 cups sodium-reduced chicken stock
- 1 cup parboiled rice
- 2 cups chopped cubanelle or sweet green peppers
- 1/3 cup 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.
More Paprika Recipes:
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:
- Paprika-Roasted Cauliflower
- Garlic Paprika Shrimp
- Paprika-Roasted Potatoes
- Paprika Garlic Chicken Breasts
Source : Canadian Living Magazine: October 2006
- Keywords : Main Course; Dinner; Lunch; Skillet; Cajun; Chicken; Rice; Mushrooms; Sour Cream;
