Paprika Chicken
Recipe: #25414
January 05, 2017
Categories: Chicken, Rice, White Rice, Gluten-Free, No Eggs, Herbs, Boneless Pieces, Chicken Dinner, more
"From Recipe + magazine September'16. There is a 15 minutes of marinating time in the prep. time."
Ingredients
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 by Step Method
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
- Cooking oil spray