chicken and Rice Paprikas Casserole.

Prep time: 10 mins

Cook time: 40 mins

Ingredients

• 2 pounds bone-in, skinless chicken

• Salt to taste

• grounded black pepper

• 1 teaspoon extra-virgin olive oil

• 5 cloves garlic, finely chopped

• 2 large onions, finely chopped

• 2 large red peppers, finely chopped

• 1 tablespoon sweet Hungarian paprika

• 1/4 teaspoon cayenne pepper

• 2 cups brown rice

• 2 tablespoons tomato paste

• 2 cups low-sodium chicken broth


Method

• Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.

• Meanwhile, heat the oil in a large sauce pan over medium heat.

• Add the garlic, onions, peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.

•  If the mixture becomes too dry, add a tablespoon or two of water.

• Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring.

• Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.

• Transfer the chicken to a plate.

• Spread the already parboiled  rice in the bottom of the casserole dish and top with the chicken and its accumulated juices.

• Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes.