2/7/2012

Braised Paprika Chicken with Rice!

So, this is my take on braised paprika chicken. I got this idea from http://www.eatingwell.com/recipes/braised_paprika_chicken.html. I added things and changed some measurements, etc. This dish takes a little time to make..but it is worth it! It is so good..a very very creamy tastey dish! It serves about 4-6. Takes about an hour and a half all together to make.

Ingredients

- 2 thawed skinless boneless chicken breasts chopped into quarters
- salt to taste
- pepper to taste
- 2 tablespoons of oil. I used a Mediterranean blend; it has olive oil, canola oil, and grape seed oil. But, otherwise, olive oil or canola is okay.
- 1/2 of a medium red onion
- 4 cloves minced garlic
- a few dashes of sugar
- 1 red bell pepper
- 1/2 of a yellow bell pepper
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- a few dashes of garlic powder
- a few dashes of red pepper
- a few dashes of marjoram leaves
- 1 1/2 cup reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1- 2 tablespoons all-purpose flour
- 2 tablespoons parsley

Directions

First, grab your chicken breasts and season with pepper and garlic salt. Cut into quarters and set aside.

Mince 1/2 of a red onion and 4 garlic cloves. Toss in a bowl and set aside. Chop up 1 red bell pepper and 1/2 of a yellow bell pepper and set aside.

Heat oil in pan on medium heat. Toss in onions and garlic and sprinkle with sugar. Saute about 8-10 minutes until onions are cooked and soft. Add bell peppers, tomato paste, paprika and a few dashes of red pepper. Stir till blended. Add chicken and 1 1/2 cup chicken broth. Stir and blend together. Sprinkle with marjoram and put the lid on.
Cook on med low heat for about 50 minutes.
A little before the end of cook time..add 1 cup sour cream, 1 tablespoon flour, few dashes of garlic powder and 1/4 salt in a bowl. Wisk until smooth.
Before adding the sour cream mixture remove chicken from pan (when it is done cooking) and put it on a plate. Set aside.
Then add mixture and stir until blended. Simmer on med low for 5 minutes until the sauce thickens. Sprinkle with Italian seasoning.
Put the chicken back in the pan and simmer on med low for about 5 more minutes.
Sprinkle dish with parsley.

You can have this dish by itself or serve it with rice. We used brown rice. Very very good!!