Chicken and Rice Paprika Inspired By Hieronymus Bosch
A good way to use up leftover chicken, sausage or what have you
Calories per serving: 279kcal
Ingredients
- 1 tablespoon *olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3/4 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
- 1/4 cup Sour cream, for garnish
Instructions
- 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.
Notes
Don’t break the bank using Marsala wine, just get the Marsala Cooking Wine, but be sure not to add any additional salt. You could use whatever meat you have, sausage, or shrimp, or just about anything left over.
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