1/3 cup King Arthurs Measure for Measure Gluten Free Flour
Prepared white Basmati Rice
Cooking Oil
Instructions
For seasoning blend combine 16 parts smoked
paprika, two parts
cumin, .33 parts allspice, .33 parts garlic, 2
parts sage, 1 part
brown sugar and 8 parts salt.
Prepare your mise en place- Peel and dice
onion.
Cut broccoli into bite-size florets, and cut
stems
into 1/2-inch pieces. Pick and chop parsley
leaves.
Pound chicken to 1/4 flat. Cut each chicken breast lengthwise into
4
strips. Season on all sides with a total 1/2
teaspoon PeachDish Salt. In a small bowl,
combine flour and 2 tablespoons Paprikash
Seasoning. Add chicken pieces, and turn to coat
thoroughly with the flour mixture.
Heat a large skillet over medium-high heat -
325 for electric
skillet. Add
4 teaspoons cooking oil. When oil is shimmering
add chicken pieces (reserve remaining flour
mixture for later use), and cook without
disturbing 2-3 minutes. Turn over each piece,
and brown about 2 minutes more. Remove the
chicken from the pan, and set aside on a clean
plate or bowl. Add 1 teaspoon cooking oil, and
add broccoli in an even layer. Season with 1/4
teaspoon PeachDish Salt. Cook, stirring
occasionally, until broccoli just starts to
become tender but still has a little crunch, 5-
6 minutes. Remove broccoli, and set aside with
chicken.
Add remaining 2 teaspoon cooking oil and onion
to sauté pan, and cook, stirring until onion
starts to become translucent, about 2 minutes.
Stir in all reserved seasoned flour (about 3 -4
TBS)
and 1 more teaspoon paprikash seasoning. Stir
thoroughly to combine, and let cook about a
minute, stirring. Slowly add 1- 1/2 cups water
stirring constantly to make a thick gravy and
bring to a boil. Decrease heat to low and
return chicken and broccoli to
the pan along with any resting juices. Stir in
sour cream and parsley. Taste and adjust
seasoning as desired with remaining paprikash
seasoning and PeachDish Salt. Enjoy!
Originally Submitted
6/24/2019
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