Dairy-Free Chicken Paprikash with Cauliflower Rice

Ingredients

• 1.5 lb Chicken thighs
• 2 tbsp Smoked paprika
• 1 tbsp Sweet paprika
• 1 medium Onion
• 3 cloves Garlic
• 1.5 cups Chicken broth
• 0.5 cup Coconut cream
• 2 tbsp Tomato paste
• 4 cups Cauliflower rice
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1In a bowl, combine the 1.5 lb chicken thighs, 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp smoked paprika. Toss to coat the chicken evenly.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C).
3. 3Carefully place the seasoned chicken thighs into the hot pot. Sear the chicken on both sides until it is golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium onion, chopped, and 3 cloves garlic, minced, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
5. 5Stir in the 2 tbsp tomato paste, the remaining 1 tbsp smoked paprika, and the 1 tbsp sweet paprika. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Pour in the 1.5 cups chicken broth and the 0.5 cup coconut cream. Stir well, scraping up any browned bits from the bottom of the pot.
7. 7Return the seared chicken thighs to the pot. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. 8While the chicken is cooking, prepare the cauliflower rice according to your preferred method. The 4 cups of cauliflower rice will be served with the paprikash.
9. 9Serve the chicken paprikash spooned over the 4 cups of cauliflower rice.

Substitutions

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