Dairy-Free Chicken Paprikash with Cauliflower Rice

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Smoked paprika
• 1 tbsp Sweet paprika
• 1 large Onion
• 3 cloves Garlic
• 1 cup Chicken broth
• 1 can Crushed tomatoes
• 1 cup Cashews
• 2 tbsp Olive oil
• 1 large Cauliflower
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of cashews in a bowl and cover with very hot water. Let them soak for at least 30 minutes.
2. 2In a large bowl, season the about 680 g of chicken thighs with 1 tsp salt and 0.5 tsp black pepper. Sprinkle 2 tbsp smoked paprika evenly over the chicken.
3. 3Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully place the seasoned chicken thighs in the hot oil and brown them well on all sides for about 3-4 minutes per side. Once browned, remove the chicken from the pot and set aside.
4. 4Add the 1 large onion, chopped, to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the 3 cloves of garlic, minced, and cook until fragrant, about 1 minute more.
5. 5Stir in the 1 tbsp sweet paprika and cook for 30 seconds, stirring constantly, until fragrant.
6. 6Pour in the 1 cup chicken broth and the 1 can crushed tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
7. 7Return the browned chicken thighs to the pot. Cover the pot tightly, reduce the heat to medium-low (148.9°C / 150°C), and simmer for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
8. 8While the chicken is simmering, prepare the cauliflower rice. Cut the 1 large cauliflower into florets and pulse in a food processor until it resembles rice grains, or grate it by hand. Drain the soaked cashews and place them in a blender with 1/2 cup of fresh water. Blend until completely smooth and creamy, adding a tiny bit more water if needed to achieve a pourable consistency.
9. 9Once the chicken is cooked, stir the blended cashew cream into the pot. Continue to simmer gently, uncovered, for another 5 minutes, allowing the sauce to thicken slightly. Taste the sauce and add more salt and pepper if desired.
10. 10In a separate pan, steam or sauté the cauliflower rice over medium heat (176.7°C / 175°C) until tender-crisp, about 5-7 minutes. Serve the chicken paprikash spooned generously over the prepared cauliflower rice.

Substitutions

Related Guides