CHICKEN AND RICE PAPRIKASH CASSEROLE RECIPE - FOOD NETW…
Chicken paprikash becomes a one-dish dinner in this casserole. Bell peppers aren't traditional, but they add a lot of vitamin C to the dish and natural sweetness. The brown rice soaks up the sauce and becomes incredibly rich and satisfying, but maintains a nice chew.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 50 minutes
Prep Time 10 minutes
Cook Time 1 hours 40 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.
- 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. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.
- Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.
Nutrition Facts : Calories 378 calorie, FatContent 10 grams, SaturatedFatContent 3 grams, CholesterolContent 133 milligrams, SodiumContent 313 milligrams, CarbohydrateContent 34 grams, FiberContent 4 grams, ProteinContent 36 grams, SugarContent 6 grams
CHICKEN AND RICE PAPRIKASH CASSEROLE RECIPE - FOOD NETW…
Chicken paprikash becomes a one-dish dinner in this casserole. Bell peppers aren't traditional, but they add a lot of vitamin C to the dish and natural sweetness. The brown rice soaks up the sauce and becomes incredibly rich and satisfying, but maintains a nice chew.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 50 minutes
Prep Time 10 minutes
Cook Time 1 hours 40 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.
- 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. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.
- Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.
Nutrition Facts : Calories 378 calorie, FatContent 10 grams, SaturatedFatContent 3 grams, CholesterolContent 133 milligrams, SodiumContent 313 milligrams, CarbohydrateContent 34 grams, FiberContent 4 grams, ProteinContent 36 grams, SugarContent 6 grams
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