RCI-MT.004.0754.001
Spanish-style Chicken Paprika
Makes 2 servings
Prep40 min
Cook20 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- vegetable juice¾ cup
- 1½ teaspoons
- 2 teaspoons
- ½ teaspoon
- 1 teaspoon
- ¼ cup
- garlic1 cloveminced
- boneless chicken breasts½ poundcut into 2-inch strips
- 2 tablespoons
- 1 cup
- 1 unit
Method
1
Combine flour, paprika, and seasoned salt in a shallow bowl and mix until evenly blended.
2
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3
Dredge chicken strips in the flour-paprika mixture, coating both sides evenly, and shake off excess.
4
Add coated chicken to the hot skillet and cook for 4-5 minutes per side until golden brown and cooked through.
9 minutes
5
Transfer cooked chicken to a plate and set aside.
6
In the same skillet, add minced garlic and sliced green onions over medium heat, stirring constantly for 1 minute until fragrant.
7
Pour vegetable juice into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8
Return chicken to the skillet and simmer for 3-4 minutes to warm through and allow flavors to meld.
9
Remove from heat and stir in sour cream until fully incorporated and the sauce is creamy.
10
Divide hot cooked rice among four serving bowls or plates.
11
Top each rice portion with chicken and sauce, then garnish generously with fresh chopped parsley before serving.