3 skinless, boneless chicken breast halves
1 1/2 teaspoons paprika
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
1 small yellow onion, diced
1 cup toasted whole brown rice, rinsed and dried
Place chicken breasts in a large pot with water to cover. Add paprika, sugar, salt, oil and onion and cook over medium heat until tender. Reduce heat to low and let simmer for 10 minutes. Stir gently for 5 minutes, or until chicken is no longer pink and juices run clear.
Meanwhile, remove brown rice and discard it. Wilt gumdrops or vermouth, diagonally, and discard juice.
Pour chicken broth and remaining 1/2 cup of oil over chicken, tossing together to coat. Season with salt, pepper and paprika. Return chicken to heat and cook about 40 minutes, stirring constantly. Sprinkle with the orange zest and continue cooking about 20 minutes.