Paprika Chicken
Created by ImPat on January 5, 2017
- Servings: 4
- Prep Time: 30m
- Cook Time: 35m
- Recipe #25414
Ingredients
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- 4 (500 grams) boneless chicken thigh (fillets, gat trimmed)
- 1 yellow onion, finely chopped
- 90 grams dry basmati rice (1 cup, dry)
- 2 cups water (boiling)
- 2 (20 grams) large salt-reduced chicken stock cubes
- 1/3 cup raisins (coarsely chopped)
- 1 cup coriander leave, chopped
- 4 coriander sprigs, to serve
- 125 grams cherry tomatoes (quartered)
- 95 grams low-fat yogurt (natural)
How to Make
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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.
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Step 2: Meanwhile heat a large saucepan over moderate heat.
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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.
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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.
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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.
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Step 6: Transfer to a heatproof plate and cover with foil and rest for 5 minutes before slicing.
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Step 7: Arrange chicken, tomato and coriander sprigs on plates and serve with rice mixture and yoghurt.
Nutritional Facts
- 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