CHICKEN AND RICE PAPRIKA

CHICKEN AND RICE PAPRIKA

Serves 6

1 Syn per serving

2lbs bone-in, skinless chicken thighs - more flavour than breast
5 cloves of garlic, finely chopped
2 large onions, finely chopped
2 large red peppers, deseeded and finely chopped
1 tbsp. sweet Hungarian paprika
1 tsp. hot Hungarian paprika or quarter of a tsp. cayenne pepper
2 tbsp. tomato puree
480ml hot chicken stock
600g frozen brown rice, thawed
6 tbsp. reduced-fat sour cream - 6 Syns

Pre-heat the oven to 180C/Gas 4.
Put the chicken in a large casserole dish and sprinkle with salt and black pepper. Bake until just cooked through, 25-30 minutes.
Meanwhile, spray a large pan well with Frylight (or brush the base with 1 tsp. olive oil - 2 Syns), heat over a medium heat and add the garlic, onions, peppers and a sprinkling of salt.
Cook, stirring occasionally, until the vegetables are tender - about 15 minutes. If it becomes dry, add a tbsp. or two of water.
Stir in the sweet and hot paprika and cook for 1 minute, add the tomato puree and cook for another minute, stirring.
Add the chicken stock and two cups of water. Bring to the boil, then reduce the heat to maintain a steady simmer. Simmer until slightly reduced.
Remove the chicken pieces from the casserole dish and spread the rice over the base of the dish.
Place the chicken back on top of the rice, along with any juices. Pour the spicy sauce over the chicken and rice.
Bake until it is heated through and the rice is soft - about 40 minutes.

Serve with a dollop of sour cream and, if you have any, some chopped parsley.