Chicken & Paprika with Rice Recipe

I love paprika and should make much more use of it in daily cooking and prevent it from going rancid, because like all spices, it is delicate and loses a lot of aroma over time. This delicious dish provides a good amount of flavors and textures to its diners, with a minimum amount of ingredients. In this way, paprika chicken is a recipe to get anyone out of trouble, for a family meal or a get-together with friends.

This dish can be prepared for meals where a simple touch is desired, with incredible aromas and flavors. To prepare it correctly, use ingredients that are at their freshest and best.

Prep Time: 20 mins
Cook Time: 25 mins
Serves: 4

450g packet microwave long-grain rice
500g chicken breast fillets, sliced
2 tbsp olive oil
1 red onion, sliced
3 tsp smoked paprika
410g tinned chopped tomatoes.
250ml chicken stock
140g frozen peas
handful fresh parsley

1 Heat the rice according to packet instructions.  Meanwhile, season the sliced chicken with salt and pepper.

2. Heat half the oil in a large, deep, non-stick frying pan over high heat.  Add the chicken in two batches.  Cook, stirring occasionally for about 4 minutes or until lightly browned and just cooked.  Remove from the pan with a slotted spoon.

3. Heat the remaining oil in the same pan over medium heat. Add the sliced onion and cook, stirring occasionally for about 3 minutes or until soft.  Add the paprika and continue to cook for 1 minute.

4. Add the rice to the pan with the chopped tomatoes and stock.  Season and bring to a boil and then simmer, stirring occasionally for about 4 minutes or until the stock has been absorbed.

5. Return the sliced chicken to the pan along with the peas.  Stir until combined.  Cook for a further 2 minutes or until the chicken is cooked through. Serve and garnish with the chopped parsley.