Time: 1 hour 50 min.
Complexity: easily
Servings: 6

In this casserole, chicken paprikash is cooked alongside the side dish. Bell pepper is an unconventional addition, but it's rich in vitamin C and adds a natural sweetness. The brown rice soaks up the sauce, becoming rich and filling without losing its texture.

Ingredients:

• 900 g of bone-in, skinless chicken thighs
• 1 teaspoon olive oil
• 5 cloves garlic, finely chopped
• 2 large onions, finely chopped
• 2 large red bell peppers, finely chopped
• 1 tbsp. sweet paprika
• 1 teaspoon hot paprika or 1/4 teaspoon cayenne pepper
• 2 tbsp tomato paste
• 2 cups chicken broth
• 3 cups frozen cooked brown rice, thawed
• 2 tablespoons chopped parsley
• 6 tablespoons of low-fat sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, brown rice, sweet pepper, tomato paste, ground cayenne pepper, paprika, sour cream

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  Place the chicken in a 3-quart glass or ceramic baking dish; sprinkle with salt and pepper. Bake for 25-30 minutes until cooked through.
Step 2
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onion, bell pepper, and 1/4 teaspoon of salt. Cook, stirring occasionally, for about 15 minutes, until the vegetables are tender. If the mixture becomes too dry, add 1-2 tablespoons of water.
Step 3
• Stir in sweet and hot paprika and cook for 1 minute. Add tomato paste and cook for another minute, stirring. Pour in chicken broth and 2 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for about 5 minutes, until thickened.
Step 4
• Transfer the meat to a plate. Spread rice on the bottom of the pan, then top with the chicken and its roasting fat. Pour the sauce over everything. Bake for 40 minutes, until the casserole is heated through and lightly browned on top. Sprinkle with chopped parsley and serve with sour cream.

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