Cook rice according to package directions. Meanwhile, cut onion and bell pepper into strips and crosswise into 1 inch pieces. Set vegetables aside.
Combine flour, 1 Tbs. of the rub and black pepper in large bowl. Cut chicken into 1 inch pieces. Add chicken to bowl; toss to coat. Heat oil in skillet over medium high heat for 1-3 minutes or until shimmering. Pour chicken mixture into large colander, shaking off excess flour and place chicken into skillet. Cook 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
ADd onion, bell pepper, remaining rub, tomato paste, salt and cayenne pepper to skillet; stir. Add broth. Bring to a simmer; cook for 4-5 minutes or until broth is reduced by half. Remove skillet from heat; stir in sour cream. Add chicken and peas; cook 1-2 minutes or until heated through.
Serving
Suggestions
Divide rice among plates; top with chicken mixture. Sprinkle with parsley.
Originally Submitted
4/25/2013
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