4 skinless, boneless chicken breast halves
1 (1.5 fluid ounce) jigger apple cider vinegar
1/3 cup distilled white vinegar
1/3 cup vegetable oil
1 clove garlic, minced
2 teaspoons paprika
1/4 teaspoon salt
4 teaspoons paprika
1/2 teaspoon ground black pepper
1 dash hot pepper sauce
1 dash ground black pepper
Place chicken in a large pot of salted boiling water. Boil 10 minutes, or until cooked through and juices run clear.
Meanwhile, in a small bowl, combine vinegar, apple cider vinegar, oil, garlic, paprika, salt, paprika and ground black pepper. Pour over chicken while it cooks. Cover, and simmer for 20 minutes.
Stir rice into pot, stir to coat and simmer until rice is tender. Drain. Stir in shrimp and lemon sauce mixture.
Place chicken in a large bowl. Form into a 9x13 inch baking dish, and sprinkle with paprika. Serve chicken under the broiler rack or in a large roasting dish.