Ultra Low-Carb (ULC) Chicken Paprikash Recipe

Another Done in One Recipe

The popularity of our new Transforming Recipes – Done In One has inspired us to keep up with the theme of the book and deliver more one-dish recipes for you. This new hearty Chicken Paprikash (aka Paprika Chicken) dish won us both over, so much so that we made it again the next night.

It’s really THAT good!

Generally if we eat the same thing over and over it’s because there’s lots of leftovers. That was not the case with this new dish. We simply loved it enough to make it again. And again. We were almost sad when it was gone…and that’s when we realized it was worthy of sharing! Mary and I both experienced periods of over-doing chicken, especially back in our early competition days. So it’s somewhat rare when we get excited about a chicken recipe. This dish not only got us excited, but the flavor profile was like a party in our mouths and I’m pretty sure that all we could remember from gobbling it up was a storm of yummy sounds!

Spice it Up! Or down (with Coconut Sour Cream)

The use of sour cream helped bring the fat content up and created a luxuriously thick and creamy sauce that was flavor-packed and had just enough spice and kick to warm the tummy and heart. You can play with the intensity of the heat by adding more or less cayenne pepper. I suggest you start with the recommended amount first and then more to taste, as it’s always easier to add more spice and much harder to tame the spice-kick if you’ve added too much. The second time we made it I got a little excited with the cayenne and found it to be a little too hot for my taste. But I was able to remedy that by adding an extra dollop of the coconut sour cream directly on top of the finished dish. This helped balance out the extra spice from the cayenne and created a wonderful contrast of heat and coolness.

Chicken Paprikash

** Tip:
If you'd like to try the non-dairy "sour cream" but can't find canned coconut cream you can try making your own by placing a can of full fat coconut milk in the fridge for a few hours or overnight. When it's time to make the sour cream take the coconut milk out of the fridge and DO NOT shake it up. Open the can upside down and scrap out the coconut solids that formed.

Servings

Unit

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Ingredients

3 tablespoons Butter or Ghee
1 1/2 pound Boneless Chicken Thighs
1 teaspoon Salt
1 1/2 teaspoon Pepper divided
1 Yellow Onion sliced
2 cups Cauliflower Florets cut into bite sized pieces
1 Bell Pepper sliced
2 tablespoons Paprika
1 teaspoon Cayenne Pepper
Black Pepper to taste
1 cup Chicken Stock
1/2 cup Sour Cream * For Paleo-friendly version, replace sour cream with below
Xanthan Gum *opt as needed
Fresh Parsley for garnish - chopped
* For Paleo-friendly Sour Cream
1/2 cup Coconut Cream or Full Fat Coconut Milk (solid part)
1 tablespoon Coconut or White Vinegar
1/2 tablespoon Lemon Juice

Instructions

In a saucepan over med-high, melt butter.
Season both sides of chicken with salt and 1 teaspoon of pepper.
Add chicken to saucepan and brown; about 4-5 minutes per side.
Remove chicken and set aside.
Add onions and cauliflower to pan; saute 2 minutes.
Add bell peppers to pan and continue to saute veggies for another 2 minutes.
Add the paprika , cayenne pepper, remaining black pepper, and stock to pan; stir well.
Return chicken to pan on top of onion mixture.
Reduce heat, cover and simmer for 20-25 minutes or until chicken is no longer pink in the center.
If making Paleo-friendly sour cream, combine coconut cream, vinegar and lemon juice in a small bowl; mix well and set aside.
When chicken is done remove from pan once again and set aside.
Add regular sour cream or Paleo-friendly sour cream to pan; stir well.
Add xantham to thicken if needed.
Return chicken to pan and coat with sauce.