Saucy Moroccan Chicken

By jennifergooding

From Pampered Chef

Ingredients

• 1 * 1 medium Red Bell Pepper, Raw
• 2 * 2 cups Instant Brown Rice
• 1 * 1 medium Yellow Onion
• 1 * 1 cup Whole Wheat Flour
• 1 * 1 tbsp Paprika
• 1 * 1 tsp Curry Powder
• 1/2 * 1/2 tsp Ginger
• 1/2 * 1/2 tsp Sugar
• 1/2 * 1/2 tsp Chili Powder
• 1 * 1 tsp Ground Black Pepper
• 1 1/2 * 1 1/2 lb Chicken Breast (boneless,skinless)
• 2 * 2 tbsp Canola Oil
• 1/4 * 1/4 cup Tomato Paste
• 1 * 1 tsp Salt
• 1/4 * 1/4 tsp Cayenne Pepper
• 1 3/4 * 1 3/4 tsp Gourmet Chicken Soup Base And Food Seasoning
• 1 * 1 cup Sour Cream - Fat Free
• 1 1/2 * 1 1/2 cups Green Peas (frozen)
• 1/4 * 1/4 cup fresh parsley (or parsley flakes)

Details

Servings 6

Preparation

Step 1

1. Cook rice according to package directions. Meanwhile, cut onion lengthwise into 1/2 inch wedges. cut bell pepper lengthwise into 1/4 inch strips, then crosswise into 1 inch pieces. Set vegetables aside.

2. Combine flour, Tbs or the rub and black pepper in large bowl. Cut chicken into 1 inch pieces. Add chicken to bowl; toss to coat. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering. Pour chicken mixture into large colander, shaking off excess flour, and place chicken into skillet. Cook 5-7 minutes or until chicken is browned and centers are no longer pind, stirring occasionally. Remove chicken from skillet; set aside.

3. 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. Remove skillet from heat; stir in sour cream. Add chicken and peas; cook 1-2 minutes or until heated through. To serve, divide rice among plates; top with chicken mixture. Sprinkle with parsley.