Smoky Paprika Chicken over Rice

Name: Smoky Paprika Chicken over Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Halal Cart & American Muslim
Ingredients: salt; 1 cup long-grain rice; 4 boneless skinless chicken breast halves; 2 tsp olive oil; 1 large onion; 0.5 tsp salt; 0.25 tsp black pepper; 2 tsp instant minced garlic; 1 can tomato paste (6 ounce); 2 tbsp smoked paprika; 1 cup regular sour cream

Chicken, rice and regular sour cream come together in this American dish, fragrant with smoked paprika and simmered on the stove.

35 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: easy

1
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.
17 min
2
Cut the chicken into bite-size pieces and set aside. Heat the oil in a large, deep over medium-high heat.
3
Peel and thinly slice the onion into rings, adding them to the skillet as you slice. Add chicken, salt and pepper.
4
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.
5 min
5
Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
6
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.