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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 2 cups of lightly salted water to a boil. | 2. Add the rice, reduce the heat to low, and cook 17 minutes or until tender. | 3. Cut the chicken into bite-size pieces and set aside. | 4. Heat the oil in a large, deep over medium-high heat. | 5. Peel and thinly slice the onion into rings, adding them to the skillet as you slice. | 6. Add chicken, salt and pepper. | 7. Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through. | 8. Remove the chicken and most of the onions to a platter and set aside. | 9. Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended. | 10. Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low. | 11. Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.), then add the chicken and onions back to the skillet and cook about 3 more minutes. | 12. Serve over hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
grain rice	1	cup		-	-	-	-
chicken breast half	4	boneless	skinless boneless	-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1	cup	sliced	64.0	14.944	1.76	0.16
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
paprika	2	tablespoons	smoked	38.352	7.3426	1.923	1.7530000000000001
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.