Classic Tomato Rice and Chicken Stew

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Set aside.

2. 2

   Cut the chicken breast into bite-sized pieces.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

4. 4

   Add the chicken pieces to the pot and cook until they are browned on all sides.

5. 5

   Stir in the paprika, salt, and black pepper, ensuring the chicken is well coated with the spices.

6. 6

   Pour in the tomato sauce and chicken broth, and bring the mixture to a simmer.

7. 7

   Add the rinsed basmati rice to the pot, stirring to combine.

8. 8

   Cover the pot and reduce the heat to low. Let it cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

9. 9

   Remove the pot from heat and let it sit, covered, for an additional 5 minutes.

10. 10

    Fluff the rice with a fork and serve the stew hot.