Paprika Chicken and Rice

This dish is another recipe I replicated from my Bubbie. She showed me how to make something similar and then I perfected this recipe over time. This was one of my favourite dishes growing up. I would request it fairly often. The best part about this dish is that it is super easy to make. It’s also a one pot meal and can easily feed a crowd.

Chicken and rice slow cooked with stock or water, minimal spices and paprika. My Bubbie would add peppers and mushrooms to the rice so I do that as well, but you can eliminate or add more veggies. The best part about this dish is that it’s a great base recipe to be creative with. This Paprika Chicken will remind you of your Bubbie’s kitchen, and that is worth gossiping about!

Paprika Chicken and Rice

Yeild: 4 servings

INGREDIENTS:
4 chicken drums
4 chicken thighs
2 cups rice
2 cups water or chicken stock
2 tbsp vegetable oil
1 onion, small dice
1/2 green pepper, large dice
2-3 mushrooms, thinly sliced
1 tsp garlic powder
1 heaping tbsp paprika
Salt/pepper, to taste

DIRECTIONS:
1. Season the chicken pieces with salt, pepper and garlic powder.
2. In a large pot, place 1 tbsp of oil and brown the chicken pieces on both sides, remove from pot and set aside.
3. Add another tbsp of oil, and then saute the onions, green pepper and mushrooms. Season with salt and pepper.
4. Once vegetables are starting to soften, add in the paprika and rice. Mix well.
5. Add in the chicken stock/water, and then place the browned chicken back into the pot.
6. Cover pot and set on low for 30-45 minutes until chicken cooked through. Enjoy!