Difference between revisions of "Chicken Paprika II"
RealRecipes (talk | contribs) m (Text replace - "Category:Spanish Recipes" to "Category:Spanish cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tablespoons [[flour]] | * 2 tablespoons [[flour]] | ||
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# Brown [[chicken]] on all sides in [[butter]] and [[oil]] in large skillet. | # Brown [[chicken]] on all sides in [[butter]] and [[oil]] in large skillet. | ||
# Add [[onion]]; cook until [[onion]] is tender. | # Add [[onion]]; cook until [[onion]] is tender. | ||
Latest revision as of 10:47, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 12 chicken pieces (about 3 pounds)
- 1 tablespoon butter or margarine
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 teaspoons paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1½ cups tomato juice
- 3 cups hot cooked rice
- 2 tablespoons chopped fresh parsley
- ½ cup sour cream
- 2 tablespoons flour
Procedures
- Brown chicken on all sides in butter and oil in large skillet.
- Add onion; cook until onion is tender.
- Add paprika, salt, black pepper, garlic powder and tomato juice. Simmer, covered, 30 minutes, or until chicken is fork tender.
- Toss rice with parsley; arrange chicken on rice.
- Blend sour cream and flour; stir into liquid remaining in skillet.
- Cook until thickened, but do not boil; pour over chicken.
