6bonelessskinless chicken breasts - about 6 ounces each
½cupsour cream**
Instructions
In a large skillet over medium high heat, add the oil and the onions and sauté the onions until translucent.
Add the tomato paste and stir until it just loses its bright red color.
Stir in the paprika, salt, pepper, garlic, and Sazón Seasoning.
Add the water and stir until until smooth.
Tuck the chicken breasts into the skillet in one layer and spoon sauce over chicken to cover.
Bring to a low simmer then lower heat to medium low. Cover skillet and cook for 30 minutes stirring once or twice to ensure chicken breasts are covered and not sticking to the bottom of the skillet.
Prepare the rice.
Remove skillet from heat and transfer chicken to a plate or platter.
Add the sour cream into the skillet and stir until smooth. Transfer chicken back into skillet until ready to serve.
To plate, place a handful of fresh baby spinach on plate along with a scoop of my Perfect Rice. Top spinach with the sauce and place a chicken breast on top.
Enjoy!
Notes
*Black pepper can be omitted which will make this less spicy. **Greek yogurt may be used instead of sour cream. Just note the sauce may not be as creamy, but it will still be delicious.