1 (1 ounce) package white chicken broth
1 cup water
1/3 cup white wine
1 small onion, chopped
4 medium cooked chicken breasts
2 tablespoons uncooked white rice
2 tablespoons olive oil
1 tablespoon chicken bouillon granules, divided
1/2 teaspoon paprika
In a medium saucepan bring broth to a boil. Add water, reduce heat to low, and simmer for 10 minutes. Add wine, and cook stirring until slightly thickened. Stir in chicken, then reduce heat to medium and continue stirring until chicken is no longer pink. Add brown rice, mixing thoroughly. Cover, reduce heat to medium, and simmer for 4 to 5 minutes. Add oil, stirring until rice is golden brown and heat through. Add chicken and stir all together. Transfer chicken to slow cooker.
Meanwhile, in a large skillet, brown the onion in 1/2 cup water. Reduce heat to medium, and add chicken and cook stirring until no longer pink. Add rice and mix with chicken, then add rice; mix thoroughly. Add tomato paste and chicken, stirring until chicken is cooked through. Transfer chicken into sauce pan.
Add olive oil and stir. Remove pan from heat. Add chicken broth mixture, brown rice, 1 tablespoon bouillon, and 1/2 teaspoon paprika. Spicy sauce will coat chicken.
Add chicken and stir. Transfer chicken into saucepan. Add olive oil and heat through. Add chicken broth mixture and chicken, stirring until chicken is cooked through. Serve chicken with sauce.
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