Ingredients
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salt, to taste
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2 teaspoons olive oil
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1 large onion (for about 1 cup sliced)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 teaspoons instant minced garlic
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1 (6 ounce) can tomato paste
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2 tablespoons smoked paprika, more to taste
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1 cup regular sour cream (do not substitute lowfat or fat-free)
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4 boneless skinless chicken breast halves (about 6 ounces each) or 6 chicken thighs
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1 cup long-grain rice
Instructions
- 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.