Smoky Paprika Chicken over Rice

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“Adopted this recipe because I am loving my new smoky paprika...the original description was the following...A sweet friend in the Canary Islands sent me some wonderful smoky paprika -- and this week, our paper published this great recipe from "Desperation Dinners" with a recommendation to try the smoky version of one of the most overlooked spices. One taste and you'll never see paprika as "just a garnish" again.”

Ingredients Nutrition


  1. Bring 2 cups of lightly salted water to a boil.
  2. Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
  3. Cut the chicken into bite-size pieces and set aside.
  4. Heat the oil in a large, deep over medium-high heat.
  5. Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
  6. Add chicken, salt and pepper.
  7. Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
  8. Remove the chicken and most of the onions to a platter and set aside.
  9. Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
  10. Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
  11. 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.
  12. Serve over hot rice.

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