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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.

Rate Recipe

My rating for Paprika Chicken with Broccoli and Fried Rice
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