1. Bring 2 cups of lightly salted water to a boil. 2. Add the rice, reduce the heat to low, and cook 17 minutes or until tender. 3. Cut the chicken into bite-size pieces and set aside. 4. Heat the oil in a large, deep over medium-high heat. 5. Peel and thinly slice the onion into rings, adding them to the skillet as you slice. 6. Add chicken, salt and pepper. 7. Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through. 8. Remove the chicken and most of the onions to a platter and set aside. 9. Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended. 10. Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low. 11. Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.), then add the chicken and onions back to the skillet and cook about 3 more minutes. 12. Serve over hot rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
