Create a smoky flavoured meal with pungent smoked dried paprika. Traditionally oak smoked pimento peppers are dried and ground into a fine powder, adding a wonderful depth of flavour to meat and seafood dishes. It can burn quickly in a hot pan so be careful with the heat!
1 cup rice
1 small onion, peeled, finely diced
2 cloves garlic, peeled, finely chopped
3 large ripe tomatoes, cored, roughly chopped
1 tablespoon smoked paprika
400g chicken breast fillets, cut into strips
Chopped parsley to serve, optional
- Rinse rice, cover with water in a medium pot and bring to the boil. Turn heat down and simmer for 12-15 minutes, until rice is cooked, depending on variety. Set aside.
- Heat a drizzle of oil in a fry-pan over medium heat, add onion and garlic. Cook stirring for 2-3 minutes or until they have softened but not coloured.
- Add paprika to the onion, stir to heat through being careful not to burn. Add tomatoes and cook for 3-4 minutes or until softened. Add chicken and stir into sauce, season well with salt and pepper. Cook gently over low heat for 5-6 minutes or until chicken is cooked through.
- Divide rice between plates, top with paprika chicken and parsley if using.
- Paprika adds a mild touch of heat, if you prefer it a little spicier, add some dried chilli flakes as well
- Smoked paprika is not the same as sweet Hungarian paprika, make sure you read the label to ensure you have the correct variety for this dish
- Tin tomatoes can be used in place of fresh. Use one 400g can.
- Dried parsley can be used in place of fresh, or omitted
- Fish, prawns or pork can be used in place of chicken