Smoky Paprika Chicken Over Rice

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Adopted this recipe because i am loving my new smoky paprika...the original description was the following...a sweet friend in the canary islands sent me some wonderful smoky paprika -- and this week, our paper published this great recipe from desperation dinners" with a recommendation to try the smoky version of one of the most overlooked spices. One taste and you'll never see paprika as "just a garnish" again."

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Steps

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Bring 2 cups of lightly salted water to a boil.

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Add the rice , reduce the heat to low , and cook 17 minutes or until tender.

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Cut the chicken into bite-size pieces and set aside.

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Heat the oil in a large , deep over medium-high heat.

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Peel and thinly slice the onion into rings , adding them to the skillet as you slice.

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Add chicken , salt and pepper.

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Cook , stirring often , for 4 to 5 minutes , until the chicken is cooked through.

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Remove the chicken and most of the onions to a platter and set aside.

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Add the garlic , tomato paste , paprika and 1 cup water to the skillet.

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Stir well until blended.

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Raise the heat to high , and bring tomato mixture to a boil , then reduce heat to low.

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Stir in the sour cream , then add the chicken and onions back to the skillet and cook about 3 more minutes.

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Serve over hot rice.

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Ingredients

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salt, long-grain rice, boneless skinless chicken breast halves, olive oil, onion, black pepper, instant minced garlic, tomato paste, smoked paprika, sour cream