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Paprika Chicken with Broccoli and Fried Rice

Paprika Chicken with Broccoli and Fried Rice
Prep Time
20 min
Cook Time
25 min
Yields
4 servings

 

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ingredients

8
to 12 boneless skinless chicken thighs (1 ¾ lbs or 800 g)
1
large onion (only use ½)
2
tsp prepared garlic (10 mL)
1
can (10 oz or 284mL) chicken broth
2
Tbsp paprika (10 mL)
½
tsp salt (2 mL)
½
tsp white pepper (2 mL)
2
tsp sesame oil (10 mL)
Remaining chopped onion
2
stalks celery
Cooked cold rice (made by Dad)
2
Tbsp soy sauce (15 mL)
½
tsp mild curry powder (2 mL)
pinch of fresh pepper
1
chicken bouillon cube
350
g frozen broccoli spears (10 oz)
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directions

Step 1

Spray a large nonstick fry pan with cooking spray and brown chicken at med-high.

Step 2

Chop onion (finely) and add only half of the chopped onion to the pan as you cut. Add garlic and sauté about 1 minute.

Step 3

Add broth and spices to browned chicken and stir. Bring to a boil and partially cover. Reduce heat to a med-low for a high simmer. Turn often to have the sauce absorb on both sides (this does not make a sauce, just moist saucy chicken pieces).

Step 4

In the meantime…

Step 5

Add remaining chopped onion.

Step 6

Finely chop celery, adding to pan as you cut. Add cold cooked rice, soy sauce, curry and fresh pepper.

Step 7

Crush bouillon cube and add to pan. Toss until mixture is combined and heated through.

Step 8

Place broccoli in a large microwave safe dish with a lid.

Step 9

Cook at high for five minutes. Let stand.

Step 10

Stir and reheat broccoli until chicken and rice are ready to serve.

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My rating for Paprika Chicken with Broccoli and Fried Rice
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