Smoky Paprika Chicken & Rice Bowls

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  ¼ tsp
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• diced skinless dark meat chicken
  12 oz
• dried oregano
  1 tsp
• garlic powder
  ½ tsp
• jasmine rice
  1 c
• lemon
  1 unit
• onion
  1 unit
• salt
  ½ tsp
• savory paprika blend
  2 tbsp
• sour cream
  ½ cup
• water
  1¼ cups

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   jasmine rice water salt sour cream onion diced skinless dark meat chicken savory paprika blend lemon dried oregano bell pepper garlic powder cilantro cooking oil black pepper

   jasmine rice: 1 c, water: 1¼ cups, salt: ½ tsp, sour cream: ½ cup, onion: 1 unit, diced skinless dark meat chicken: 12 oz, savory paprika blend: 2 tbsp, lemon: 1 unit, dried oregano: 1 tsp, bell pepper: 1 unit, garlic powder: ½ tsp, cilantro: ¼ cup, cooking oil: 1 tbsp, black pepper: ¼ tsp
2. 

   2

   In a small pot , combine jasmine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .
3. 

   3

   Wash and dry all produce. Halve and thinly slice onion. Remove stem and seeds from bell pepper, then slice. Quarter lemon. Roughly chop cilantro.
4. 

   4

   Drain off any excess liquid from diced skinless dark meat chicken. Heat cooking oil in a large pan over medium-high heat. Add chicken, savory paprika blend, dried oregano, garlic powder, and season with salt and black pepper. Cook, stirring occasionally, until chicken is browned and cooked through ⏱️ 8 minutes . Add onion and bell pepper; cook until softened ⏱️ 4 minutes .
5. 5

   In a small bowl , whisk sour cream with juice from 1 lemon wedge and a splash of water until drizzling consistency. Stir in cilantro and season to taste.
6. 6

   Fluff rice with a fork. Divide between shallow bowls. Top with chicken and veggies. Drizzle with lemon-cilantro crema and serve with remaining lemon wedges on the side.