Ingredients:
salt, to taste
1 cup long-grain rice
4 boneless skinless chicken breast halves (about 6 ounces each) or 6 chicken thighs
2 teaspoons olive oil
1 large onions ( for about 1 cup sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons instant minced garlic
1 (6 ounce) cans tomato paste
2 tablespoons smoked paprika, more to taste
1 cup regular sour cream ( do not substitute lowfat or fat-free)
Directions:
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.
Cut the chicken into bite-size pieces and set aside.
Heat the oil in a large, deep over medium-high heat.
Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
Add chicken, salt and pepper.
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.
Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
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.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.