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Chicken and Rice Paprikash Casserole

Chicken and Rice Paprikash Casserole
PREP TIME
10 min
COOK TIME
1h 40 min
YIELDS
6 servings

Chicken paprikash becomes a one-dish dinner in this casserole. Bell peppers aren’t traditional, but they add a lot of vitamin C to the dish and natural sweetness. The brown rice soaks up the sauce and becomes incredibly rich and satisfying, but maintains a nice chew.

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Ingredients

2
lb(s) bone-in, skinless chicken thigh
Kosher salt and freshly ground black pepper
1
tsp extra-virgin olive oil
5
cloves garlic, finely chopped
2
large onions, finely chopped
2
large red bell peppers, finely chopped
1
Tbsp sweet Hungarian paprika
1
tsp hot Hungarian paprika or ¼ tsp cayenne pepper
2
Tbsp tomato paste
2
cups low-sodium chicken broth
3
cups frozen brown rice, thawed
2
Tbsp chopped fresh flat-leaf parsley
6
Tbsp reduced-fat sour cream
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Directions

Notes

For freezing and reheating, allow the casserole to cool completely. Divide into 6 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

Step 1

Preheat the oven to 350ºF. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.

Step 2

Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.

Step 3

Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.

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