There they were - 4 chicken breasts on the bone - staring at me from the counter.
What to do - what would be great for dinner?
Chicken Paprikash over Aztec Rice!
What you need is:
Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil
5 cloves garlic, finely chopped
1 large red onion, finely chopped
1 large red bell pepper, finely chopped
1 tablespoon sweet paprika
1 teaspoon hot paprika or 1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cups chicken broth
3 cups cooked rice, your choice (I love Aztec Rice: Colusari red rice, long grain brown rice, split peas, amaranth)
2 tablespoons chopped fresh parsley
6 tablespoons sour cream
Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. (it looks gorgeous!)
Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and sprinkle the chopped dried apricots on top and then add the chicken and any juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes.
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