Paprikachickenwithcannellinibeansquickeasy Recipes

PAPRIKA CHICKEN WITH CANNELLINI BEANS, QUICK & EASY

Paprika Chicken With Cannellini Beans, Quick & Easy image

I found this recipe in a local paper, made this for dinner last night, served over white rice and was most impressed. Very quick & easy to make and so tasty!!! The recipe says to use full fillets, which I did, but I think that diced chicken would be better and will use that next time.

Provided by Mandy

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 small full chicken breasts (skin on or skin off and diced)
1 tablespoon paprika
1 onion, finely chopped
2 garlic cloves, crushed
120 g sliced chorizo sausage
400 g chopped tomatoes
400 g cannellini beans, drained
1/2 cup chicken stock
1/2 cup white wine
2 tablespoons lemon juice
2 tablespoons chopped parsley

Steps:

Heat oil in a large pan.
Sprinkle chicken with paprika and fry about 8 min, skin side down or until crisp, Turn chicken over and cook 5 mins (if using diced chicken just saute till golden) Remove from pan and keep warm.
Add onion, garlic and chorizo to pan and cook 5 mins,.
Stir in tomatoes, beans stock and wine.
Return chicken to pan and bring to the boil, reduce heat and simmer 2-3 mins, ( a bit longer if you want the sauce reduced more).
Season to taste if you like.
Add lemon juice and parsley and serve.

Nutrition Facts : Calories 643.9, Fat 33.4, SaturatedFat 9.5, Cholesterol 120.1, Sodium 955.6, Carbohydrate 32.5, Fiber 10.3, Sugar 7.7, Protein 47.6

EASY PAPRIKA CHICKEN

Easy Paprika Chicken image

This makes a great weekday meal. Serve over rice or noodles. I use a whole chicken cut up into pieces when I make this but I am sure that your favorite pieces could be substituted.

Provided by mary winecoff

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 (3 -4 lb) roasting chickens, 3 to 4 pounds, cut into pieces
salt and pepper
4 medium onions, thinly sliced
1 garlic clove, minced
1 tablespoon paprika
1/2 teaspoon ground red pepper
1 (6 ounce) can tomato paste
1/2 cup water
2 medium green bell peppers, halved and sliced

Steps:

Melt butter in large skillet or Dutch oven over medium-high heat.
Season chicken with salt and pepper.
Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
Sprinkle with paprika and ground red pepper.
Combine tomato paste and water and slowly stir into skillet.
Add bell peppers; reduce heat and simmer 10 minutes.
Cover and cook 5 more minutes.
Serve with rice or noodles.

Nutrition Facts : Calories 398.5, Fat 25.6, SaturatedFat 8, Cholesterol 112, Sodium 347.9, Carbohydrate 15, Fiber 3.5, Sugar 7.7, Protein 27.7

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