Last Updated on November 28, 2019
This chicken and rice paprika is very easy to make and is comforting. You can spice it up if you wish, and it comes together in under an hour.
Lately, I have been reading a lot of books by Michael Connelly, and I just got through reading Trunk Music, one of the Los Angeles detective Hieronymus “Harry” Bosch series of books. I really liked this one, and there was even a part where Harry cooked dinner for this friend, Eleanor Wish.
It’s getting a little colder, even though we just had the Summer Solstice, but that’s LA for you. What Harry and Eleanor have for dinner sounded really good, and I had most of the same ingredients.
This will remind you a lot of jambalaya, and Spane thought it was at first. I just said it was chicken and rice and whatever we had in the pantry. It was good, we had seconds.
The recommendation here is to use San Marzano tomatoes. They really do have the best flavor. If your store has San Marzano style tomatoes, they will work just fine.
If you don’t want to use Marsala, you could use sherry or white wine instead. Don’t break the bank, just use cooking Marsala or cooking sherry. We’re here to cook on a budget, not go broke.
Have this with a nice garden salad and some crusty Italian or French bread. When you’re done, pick up a book and read. I highly recommend the Bosch series of books. If you don’t have time to read, take some time to watch the series on an Amazon Firestick. You can’t go wrong.
Let’s Make Chicken and Rice Paprika
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- ¾ cup rice
- 1 teaspoon unsalted butter
- 2 tablespoons Armenian Red Pepper Sauce
- 1 28 oz can San Marzano tomatoes, chopped with their juice
- 1 tablespoon Marsala wine
- 1 teaspoon chicken base
- 1 cup hot water
- 2 cups cooked chicken, broken up into bite-size pieces
- 1 cup Frozen Whole Green Beans
- ¼ cup Sour cream, for garnish
- Preheat a large pan on the stove, and add the oil.
- Add the garlic and then the onion, and let them saute until they are translucent.
- Add the rice, and stir frequently to thoroughly coat.
- Add the butter, and stir it into the rice.
- Add the pepper sauce, and stir that into the rice.
- Add the Marsala and stir that in.
- Lower the heat to very low.
- Using a measuring cup, pour the tomato juice from the can of chopped tomatoes. Set the tomatoes aside.
- Add the chicken base to the measuring cup, and stir thoroughly.
- Add a little over a cup of very hot water, you should have about 1 1/2 cups of liquid by this time. Stir again to make sure the chicken base is dissolved.
- Add the tomatoes to the pot, and finally, add the chicken base mixture.
- Stir and cover.
- Check after 15 minutes. If you do not have enough liquid, add some more water, and stir the pot.
- Add the chicken and stir again, testing the rice as you go.
- The rice should be finished in another 5 to 7 minutes.
- When the rice is tender, add the frozen green beans, cover, and cook for an additional 5 minutes.
- Serve with a dollop of sour cream.