Paprika Chicken with Rice
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Serves6 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 4 cups chicken broth, low-sodium divided
- 3/4 cup long grain white rice, uncooked
- 3/4 cup brown rice, uncooked
- 1 pounds chicken breast, boneless, skinless cut into bite sized pieces
- 1 1/2 cups celery, chopped
- 1 large onion, chopped
- 1/2 teaspoon thyme
- 1 teaspoon paprika
Directions
- In a 13" x 9" baking dish, combine 3 cups broth, rice, and brown rice. Let soak for 30 minutes.
- Preheat oven to 300 degrees F.
- Combine chicken, celery, onions, thyme, paprika, and 1 cup of broth in a large skillet. Cook over medium heat until vegetables tender about 10 minutes.
- Add the cooked skillet ingredients to baking dish and combine.
- Cover baking dish, and bake for 60 minutes until rice is tender. Check every 10 minutes and add 1/4 cup more water at a time if needed.
- Serve warm.
Recipe Tips
Try adding 1 teaspoon chili powder to add a little spicy flavor.
Substitute chicken breast with chicken thighs.
Use vegetable broth instead of chicken broth.
Nutrition Facts
Paprika Chicken with Rice
Amount Per Serving
Calories 221
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 64mg
21%
Sodium 139mg
6%
Potassium 508mg
15%
Total Carbohydrates 17g
6%
Dietary Fiber 2g
8%
Sugars 2g
Protein 28g
56%
Vitamin A
8%
Vitamin C
6%
Vitamin D0%
Calcium
3%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
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