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Recipe from: M. Haapapuro
Sweet paprika from Hungary will add an authentic note to this dish. Try it with Hungarian paprika and maybe only 1 tablespoon.
12 ounces skinless boneless chicken breasts, cut into cubes
2 teaspoons olive oil
1 cup sliced onions
1 to 2 tablespoons paprika, preferably Hungarian, mild or hot
2 garlic cloves, minced
½ teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup low-sodium chicken broth
¼ cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon tomato purée
2 teaspoons all-purpose flour
½ cup nonfat sour cream
2 cups hot cooked long-grain rice
Sprinkle chicken with salt and black pepper and set aside.
In large nonstick skillet, heat oil and add chicken. Cook 3 to 4 minutes on each side, until golden brown and cooked through. Remove chicken from skillet and keep warm.
To same skillet, add onions and garlic. Cook, stirring frequently, 4 to 5 minutes, until tender. Stir in paprika and thyme and cook, stirring constantly, 1 minute longer. Stir in broth and bring liquid to a boil. Reduce heat to low. Simmer 5 minutes, until liquid is reduced to half. Stir in sour cream; simmer 1 to 2 minutes, until heated through.
To serve, spoon rice onto serving platter, top with chicken, then broth mixture.