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Title: 15-Minute Chicken & Rice Dinner
Categories: Poultry, Rice, Soups
Yield: 4 servings

1 1/4 lb Boned, skinned chicken
1 tb Oil
10 1/2 oz Cream of Chicken Soup
1 1/2 c Water
1/4 ts Paprika
2 c Uncooked instant white rice

Season the chicken with salt and pepper. Heat the oil in
a 12-inch skillet over medium-high heat. Add the chicken
and cook for 6 minutes or until browned on both sides
(to prevent sticking- make sure the skillet and oil are
hot before adding the chicken). Remove the chicken from
the skillet.

Stir the soup, water and paprika in the skillet and heat
to a boil. Stir in the rice and broccoli. Reduce the
heat to low. Return the chicken to the skillet. Sprinkle
the chicken with additional paprika. Cover and cook for
5 minutes or until the chicken is done and the rice is
tender. Adjust seasoning to taste before serving.

By: Maurice Betta

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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