Monday, January 19, 2009

Paprika is a spice made from the grinding of dried sweet red or green bell peppers. It is is principally used to season and color rices, stews, and soups. And it is unusually rich in vitamin C.

And this classic recipe, from McCormick, introduces you to the sweet flavor of antioxidant super power paprika in a simple, one-dish meal.

  • 1 pound small boneless skinless chicken breast halves or boneless skinless chicken thighs
  • 2 1/2 teaspoons paprika, divided
  • 1/2 teaspoon Iodized salt
  • 1/8 teaspoon Black Pepper, Ground
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/3 cup light cream
  • Hot cooked noodles (optional)
  • Chopped fresh parsley (optional)
  • Season chicken with 1/2 teaspoon of the paprika, iodized salt and pepper.
  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Set aside. Add onion to skillet; cook and stir 3 minutes.
  • Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended. Serve over noodles and sprinkle with chopped parsley, if desired.

Prep Time:
10 minutes

Cook Time: 20 minutes

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