Paprika Chicken

4
Servings
30m
Prep Time
35m
Cook Time
1h 5m
Ready In


"From Recipe + magazine September'16. There is a 15 minutes of marinating time in the prep. time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (479.4 g)
  • Calories 588.4
  • Total Fat - 25.6 g
  • Saturated Fat - 8 g
  • Cholesterol - 137.2 mg
  • Sodium - 2156.2 mg
  • Total Carbohydrate - 61 g
  • Dietary Fiber - 2.6 g
  • Sugars - 29.1 g
  • Protein - 28.8 g
  • Calcium - 191 mg
  • Iron - 2 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.2 mg

Step 1

Combine juice, garlic, paprika and cinnamon in a shallow glass bowl and add the chicken, turning to coat and then cover with plastic food wrap and chill for 15 minutes to marinate.

Step 2

Meanwhile heat a large saucepan over moderate heat.

Step 3

Spray onion with oil, cook and stir for 5 minutes or until soft and then add rice and stir to coat and then add the water, crumbled stock cubes and raisins and bring to the boil.

Step 4

Reduce heat, simmer, covered for 15 minutes or until rice is tender (craters will appear on the surface) and then remove from heat and stand, covered for 5 minutes (DO NOT LIFT LID) and when time is up stir with a fork and stir through the coriander and season to taste.

Step 5

Heat a char-grill pan over moderate heat and spray chicken with oil and then grill chicken for 3 minutes each side or until cooked through.

Step 6

Transfer to a heatproof plate and cover with foil and rest for 5 minutes before slicing.

Step 7

Arrange chicken, tomato and coriander sprigs on plates and serve with rice mixture and yoghurt.

Tips & Variations


  • Cooking oil spray

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