This is a great “go-to” recipe when your family chants “We’re starving!” as you walk through the door after work, or when you just want something just a wee bit more exciting than boring, bland chicken and rice. It contains ingredients you probably already have handy, and is super quick: Twenty minutes and it’s done! On your marks… Get set… Go Paprikrazy!
Ingredients
- 4 Servings White Rice
- 2 tbsp. Vegetable Oil
- 1 Large Onion
- 2 Large Boneless, Skinless Chicken Breasts
- 2 tbsp. Paprika
- 1/2 tsp. Cayenne Pepper
- 3/4 cup Sour Cream
Directions
- Prepare rice and keep warm.*
- Heat oil in a large skillet over medium high heat.
- Cut onion into slices about 1/3-inch thick and separate into individual rings.
- Add onion to skillet and cover. Cook for approximately 5 minutes, stirring occasionally.
- While onion is cooking, cut chicken into large chunks.
- Add chicken to skillet. Cover skillet and cook for about 10-12 minutes, stirring occasionally, until chicken is cooked and onions are soft and translucent.
- Add paprika and cayenne pepper to skillet and stir to combine.
- Remove skillet from heat and add sour cream.
- Stir until well combined.
- Serve over prepared rice.
*Of course, you can always cook your rice concurrently with cooking the chicken. In fact, this recipe is so quick to prepare that your rice should be ready at about the same time as the rest!
Sneaky Trick: Are your knives a little dull, making it difficult to slice your onion evenly as it wobbles from side to side? Make a tiny slice on the side of the onion to make a flat spot. Then put that side down on your cutting board while you slice. The onion will stay put, making your slices easier and more consistent. And for goodness sake, sharpen your knives; a sharp knife is a safer knife.