Paprika Chicken Stew

Prep Time 10

Cook Time 35

Servings servings

Calories 420kcal

1/4 cup White rice rinsed
2 tbsp Extra-virgin olive oil
1/2 cup Red onion chopped
4 clove Garlic sliced
4 cups Chicken broth extra if needed, to get it to your desired consistency
1 tbsp Tomato paste
1/2 lb Chicken breast boneless skinless
1 tbsp Smoked paprika
1 tsp Fresh oregano chopped
2 hunks Crusty bread warmed in a 300 degree oven for 3 to 5 minutes prior to serving if desired
Fresh parsley garnish

Cook the rice according to the directions on the package. Drain any excess water if needed, cover with a lid to keep warm, and set aside.
Heat a pot on medium heat.
(If using a slow cooker or crock pot refer to the instructions of operation)
Once hot, add the oil. Sauté the onion and garlic until softened.
Add the broth, tomato paste, chicken, smoked paprika, and oregano. Season with salt and pepper. Simmer until the chicken reaches an internal temperature of 155°F using a thermometer.
Remove the chicken from the pot. Pull the chicken apart using two forks pulling in opposite directions to shred the chicken. Return the chicken to the pot and continue simmering. Taste and adjust the seasoning with salt and pepper.
Once the stew is flavorful remove from the heat.
(don't serve all of the broth, use about 1 ladle per portion or more if desired. Save or freeze the rest for future use)
Serve with bread and rice. Garnish with parsley.

Increase the amount to batch cook this meal to have throughout the week