Chicken and Paprika Pilaf |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Colourful and tasty dish. Ingredients:
4 boneless skinless chicken breasts |
6 sprigs fresh oregano |
1 onion, chopped |
2 cloves garlic, finely chopped |
1 lb tomato, peeled and chopped (canned are fine) |
1 green capsicum, seeded and diced |
salt |
pepper |
2 tablespoons paprika |
10 ounces long grain rice |
2 tablespoons tomato puree (or juice from can) |
1 liter chicken stock |
oil, for browning |
Directions:
1. Heat the oven to 350 degree F/180 degrees C.
2. Strip the leaves from the oregano.
3. Season the chicken with salt and pepper.
4. Heat oil in a pot or casserole that can go in the oven.
5. On top of the stove brown the chicken.
6. Transfer to a plate.
7. Lower the heat, add the onion, garlic and capsicum.
8. Cook until soft.
9. Stir in the paprika and cook very gently, stirring for about 5 minutes.
10. Add the rice and cook, stirring until the rice is slightly translucent, about 3 minutes.
11. Add the oregano, tomatoes, puree, chicken stock and the chicken breasts.
12. Cover and cook in the oven about 20-25 minutes, until the rice is cooked and the chicken is tender.
13. Adjust seasoning to taste.
14. Slice chicken breasts and serve on top of the rice.
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