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Saucy Paprika Chicken Over Rice




Source of Recipe


by Mercyteapot, from Desperation Dinners


List of Ingredients




1 cup long-grain rice
4 boneless, skinless chicken breast halves (about 6 ounces each), defrosted if frozen
2 teaspoons olive oil
1 large onion (for about 1 cup sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons bottled minced garlic
1 (6-ounce) can low-sodium tomato paste
1 cup water
2 tbsp. sweet Hungarian paprika -OR- 1 tbsp hot Hungarian paprika, or more to taste
1 cup sour cream (see note)

Note: Do not use reduced-fat or fat-free sour cream because the sauce will separate and possibly curdle.

Recipe



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.

Meanwhile, cut the chicken breast halves into bite-size pieces and set aside.

Heat the oil in an extra-deep, 12-inch nonstick skillet over medium-high heat. Peel and thinly slice the onion into rings, adding them to the skillet as you slice. Add the cut chicken, salt and pepper. Stir and cook for 4 to 5 minutes, until the chicken is cooked through. Using a slotted spoon, remove the chicken and most of the onions to a platter and set aside.

Add the garlic, tomato paste, water and paprika to the skillet; stir well until blended. Raise the heat to high, bring the sauce to a boil, then reduce heat to low. Add the sour cream; stir well. Add the chicken and onions back to the skillet; cook until heated through, about 3 minutes, stirring frequently. Serve at once over hot rice.

Start to finish: 20 minutes

Per serving: 561 calories (31 percent from fat), 19 g fat (9 g saturated), 119 mg cholesterol, 42 g protein, 54 g carbohydrates, 3 g dietary fiber, 445 mg sodium.