Paprika Chicken With Rice Recipe

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Ingredients:

Serving

1 kg diced skinless chicken breast
500 g diced onions
1 red pepper
3 -4 tbsp paprika
2 tbsp chicken stock
2 -3 tbsp flour
3 -4 tbsp olive oil
2 -3 cups water

Directions:

Cut each chickens into 8 pieces (16 pieces total), discarding any backbone, neck, wing tips and fatty pieces.
Add 2 tablespoons of olive oil to a fry pan and soften the onion and red pepper.
Add 2-3 tablespoons flour to onion/red pepper mix and lightly cook off, until slightly browned.
Put onion/pepper mixture into a large cooking pot on a separate heating plate. Add the paprika to the mixture and cook off for a minute until aromatic - mix well.! Careful not to burn the mixture.
Add 2 tablespoons of oil to the pan the brown the chicken pieces for a few minutes on each side.
Add the browned chicken to the pot with the other mix and fill with water until just covering the chicken. Add the stock and mix well.
Cook on medium heat for about 5 minutes, stirring until all the paprika is well combined in the water.
Reduce to a simmer, and cook for about 50 minutes to an hour.
Serve with rice or potato pieces! Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.33 Kcal (675 kJ)
Calories from fat	65.4 Kcal
		% Daily Value*
Total Fat	7.27g	11%
Cholesterol	49.24mg	16%
Sodium	320.62mg	13%
Potassium	368.43mg	8%
Total Carbs	7.46g	2%
Sugars	2.31g	9%
Dietary Fiber	1.94g	8%
Protein	17.78g	36%
Vitamin C	15.6mg	26%
Iron	0.5mg	3%
Calcium	28.9mg	3%

Amount Per 100 g
Calories	82.34 Kcal (345 kJ)
Calories from fat	33.38 Kcal
		% Daily Value*
Total Fat	3.71g	11%
Cholesterol	25.13mg	16%
Sodium	163.63mg	13%
Potassium	188.03mg	8%
Total Carbs	3.81g	2%
Sugars	1.18g	9%
Dietary Fiber	0.99g	8%
Protein	9.07g	36%
Vitamin C	8mg	26%
Iron	0.3mg	3%
Calcium	14.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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