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Recipe from The Pampered Chef
Servings: 6 servings
Ingredients
  • 2 cups uncooked rice
  • 1 medium onion
  • 1 medium red bell pepper
  • 1 cup flour
  • 1 tsp. coarsely ground black pepper
  • 1 ½ lbs chicken breast
  • 2 tbsp. vegetable oil
  • ¼ cup tomato paste
  • 1 tsp salt
  • ¼ tsp ground cayenne pepper
  • 1 can (14.5 oz) chicken broth
  • 1 cup sour cream
  • 1 ½ cups frozen peas
  • ¼ cup chopped fresh parsley
  •  
  • Moroccan Rub:
  • 1 tbsp. paprika
  • 1 tsp curry powder
  • ½ tsp cumin
  • ½ tsp ground ginger
  • ½ tsp sugar
  • ½ tsp chili powder
  • *Mix together then divide
Steps
  1. Cook rice. Meanwhile, cut onion lengthwise into ½-in. wedges. Cut bell pepper lengthwise into ¼-in. strips, then crosswise into 1-in. pieces. Set vegetables aside.
  2. Combine flour, 1 tbsp of the Moroccan rub and black pepper in large bowl. Cut chicken into 1-in. pieces. Add chicken to bowl; toss to coat.
  3. Heat oil in large skillet over medium-high heat 1-3 minutes or until shimmering. Pour chicken mixture into a large colander, shaking off excess flour. Then place chicken into skillet. Cook 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
  4. Add onion, bell pepper, remaining rub, tomato paste, salt and cayenne pepper to skillet; stir. Add broth. Bring to a simmer; cook 4-5 minutes or until broth is reduced by half.
  5. Remove skillet from heat; stir in sour cream. Add chicken and peas; cook 1-2 minutes or until heated through.
  6. Serve over rice, sprinkle with parsley.
Notes
  • I don't add the cayenne pepper or only a small amount when the kids will be eating. It's quite spicy.