Chicken And Paprika Pilaf Food

PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

CHICKEN AND PAPRIKA PILAF

Steps:

• Heat the oven to 350 degree F/180 degrees C.
• Strip the leaves from the oregano.
• Season the chicken with salt and pepper.
• Heat oil in a pot or casserole that can go in the oven.
• On top of the stove brown the chicken.
• Transfer to a plate.
• Lower the heat, add the onion, garlic and capsicum.
• Cook until soft.
• Stir in the paprika and cook very gently, stirring for about 5 minutes.
• Add the rice and cook, stirring until the rice is slightly translucent, about 3 minutes.
• Add the oregano, tomatoes, puree, chicken stock and the chicken breasts.
• Cover and cook in the oven about 20-25 minutes, until the rice is cooked and the chicken is tender.
• Adjust seasoning to taste.
• Slice chicken breasts and serve on top of the rice.

TASTY CHICKEN RICE PILAF

Steps:

• Combine chicken broth, rice, and 1/2 cup water in a saucepan over medium-high heat. Bring to a boil; reduce heat and simmer until rice is almost tender, about 15 minutes.
• Heat olive oil in a large skillet over medium-high heat. Cook mushrooms, green bell pepper, onion, and celery until tender, about 7 minutes. Stir in cooked rice, chicken breasts, 1 cup water, parsley, oregano, salt, and black pepper. Simmer until chicken is no longer pink in the center, 20 to 25 minutes. Top with Parmesan cheese.

CHICKEN PAPRIKAS WITH NOODLES

Steps:

• Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
• Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
• Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.

CHICKEN AND RICE PILAF (OAMC)

Steps:

• Sprinkle chicken breasts with salt, pepper, and paprika.
• Mix chicken broth, uncooked rice, onion soup mix, cream of mushroom soup, and pimientos together.
• Put in a greased 11x7x1-1/2 inch baking dish.
• Place chicken breast on top of mixture.
• Cover with foil and freeze.
• To prepare, thaw and preheat over to 375 degrees.
• Bake, uncovered, for 1 and 1/4 hours.

CHORIZO PILAF

Steps:

• Heat the oil in a large pan with a lid. Add the onion and cook for 5-8 mins until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and some of the oils are released into the pan.
• Add the garlic and paprika, then the tomatoes. Bubble over a medium heat for 5 mins, then add the rice, stock, lemon zest and bay leaves. Stir everything together well and bring to the boil. Put the lid on and cook over a very low heat for 12 mins.
• Turn off the heat and leave to sit and steam for 10-15 mins. Stir through the parsley and serve with lemon wedges for squeezing over.