Cook up a fragrant, one-pan dinner with tender chicken smothered in a creamy paprika sauce.
Made with fresh tomatoes, onions, and sweet paprika, this recipe is the perfect comfort food for cooler months and reheats easily for busy nights.
Chicken paprikash is a traditional Hungarian dish that’s simmered in broth and topped with sour cream. As a dairy-free alternative, coconut cream replaces sour cream for a creamy texture that complements the tomatoes and broth. Its signature sauce is heavily spiced with sweet paprika for a vibrant red hue and bold aroma.
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To get started, melt one teaspoon of ghee in a medium skillet and season the chicken thighs with salt and pepper. Add the seasoned chicken to the hot pan and cook for four minutes on each side. Set aside on a plate and begin prepping the sauce. Note: It’s okay if the chicken thighs are still a bit raw in the center. They will finish cooking in the sauce later.
Next, melt the remaining ghee in the same skillet and stir in the onion. Sauté for about five minutes, or until the onion is soft and translucent. Then, add in the garlic and cook for one additional minute before stirring in the paprika, chicken stock, and coconut cream. Add the tomatoes and chicken thighs in last and let everything simmer for 20 minutes. During this process, the tomatoes will release extra liquid into the sauce as they cook down.
When ready, serve the chicken thighs warm with plenty of sauce spooned on top! You can also enjoy it topped over spaghetti squash (this recipe is super easy) or add in extra veggies like bell peppers or carrots.
Total time:45 mins
Cook Time:40 mins 40 minutes
Prep Time: 5 mins 5 minutes
One-Pan Paleo Chicken Paprikash
Cook up a fragrant, one-pan dinner with tender chicken smothered in a creamy paprika sauce filled with healthy fats.
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