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Chicken Paprikash with Rice Recipe

   
 

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     Chicken Paprikash with Rice

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4

Ingredients
24 ounces Chicken Breast
1 teaspoon PeachDish Salt, or Lawry's
3 tablespoons Paprikash seasoning, see below
12 ounces Broccoli Crowns
1 Yellow Onion
4 ounces Sour Cream
4 sprigs Parsley
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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