Whole30 Chicken Paprikash - Gluten-Free, Paleo
Whole30 Chicken Paprikash skips the sour cream and gluten, but is every bit as hearty, comforting and delicious as traditional recipes.
Servings: 4 people
Ingredients
For the Coconut “Sour Cream”:
- ½ cup full-fat coconut cream
- 2 tablespoons freshly-squeezed lemon juice
For the Chicken Paprikash:
- 2 pounds boneless skinless chicken thighs, cut into 1” pieces
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly-cracked black pepper plus more to taste
- 2 tablespoons ghee substitute extra-virgin olive oil for dairy-free
- 1 large yellow onion thinly sliced
- 6 cloves garlic finely chopped
- 3 tablespoons sweet Hungarian paprika
- 1.5 cups chicken stock
- 1 roasted red bell pepper diced, substitute fresh red bell pepper
- 1 cup canned diced tomatoes substitute fresh tomatoes
- 1 teaspoon arrowroot starch
- 1 teaspoon cold water
- 1.5 teaspoons Dijon mustard
- 2 tablespoons finely chopped fresh parsley for garnish
Instructions
For the Coconut “Sour Cream”:
- The day before cooking, place an unshaken can of coconut milk in the fridge and leave it overnight so that the cream solidifies. The next day, scoop off the hardened cream and add it to a small bowl. Add the lemon juice and stir to combine. Can be refrigerated for up to 5 days.
For the Chicken Paprikash:
- Preheat a large sauté pan over medium-high heat. Season the chicken with salt and pepper and toss to coat.
- Add the ghee and heat until melted. Add the chicken and spread it out into an even layer. Cook, undisturbed, until golden brown, around 6 minutes. Flip and brown the other side, 6 more minutes. Reserve the fat in the pan and transfer the chicken to a bowl. Set aside.
- Add the onions and season with a pinch of salt. Cook, stirring and scraping any brown bits off the bottom of the pan, until golden brown, around 6 minutes. Add the garlic and paprika and cook, stirring, 2 minutes. Add the chicken stock and scrape up any brown bits off the bottom of the pan. Return the browned chicken and add the tomatoes and red pepper. Bring to a simmer, reduce the heat to low, cover with a lid and cook until the chicken is tender, around 30 minutes.
- In a small bowl, combine the arrowroot starch and water and stir to make a slurry. Add the slurry, coconut sour cream, and Dijon mustard to the pan and stir through. Cook until slightly thickened, around 4 minutes. Taste for seasoning and adjust with salt and pepper as desired.
- Let cool 10 minutes before serving with your side dish of choice and garnishing with fresh parsley.