Dairy-Free Chicken Paprikash with Gluten-Free Dumplings

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Smoked paprika
• 1 tbsp Sweet paprika
• 1 large Onion
• 4 cloves Garlic
• 2 cups Chicken broth
• 1 can Full-fat coconut milk
• 2 tbsp Tomato paste
• 1 tbsp Arrowroot powder
• to taste Salt and pepper
• 1 cup Gluten-free all-purpose flour
• 1/4 cup Tapioca starch
• 1 large Egg
• 1/4 cup Water
• 2 tbsp Olive oil

Instructions

1. 1Pat the 1.5 lbs Chicken thighs dry with paper towels. In a bowl, combine the 2 tbsp Smoked paprika, 1 tbsp Sweet paprika, and to taste Salt and pepper. Rub this mixture all over the chicken thighs to coat them evenly.
2. 2Place a large heavy-bottomed pot over medium-high heat (about 400°F / 200°C). Add the 2 tbsp Olive oil. Once the oil is shimmering, carefully place the seasoned chicken thighs into the pot. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the chopped 1 large Onion and 4 cloves minced Garlic to the same pot. Sauté, stirring occasionally, for about 5 minutes, until the onion is softened and translucent. Stir in the 2 tbsp Tomato paste and cook for 1 minute more, stirring constantly.
4. 4Pour in the 2 cups Chicken broth and the 1 can Full-fat coconut milk. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
5. 5Carefully return the seared 1.5 lbs Chicken thighs to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
6. 6In a small bowl, whisk together the 1 tbsp Arrowroot powder with 2 tbsp of cold water until smooth. Pour this mixture into the simmering sauce in the pot, stirring constantly until the sauce thickens. This should take about 1-2 minutes.
7. 7To make the dumplings, in a medium bowl, combine the 1 cup Gluten-free all-purpose flour, 1/4 cup Tapioca starch, the 1 large Egg, and the 1/4 cup Water. Mix with a spoon or whisk until you have a smooth, thick batter with no lumps.
8. 8Increase the heat under the pot to medium-low so the sauce is simmering gently, not boiling rapidly. Drop rounded spoonfuls of the dumpling batter directly into the simmering sauce. Ensure the dumplings are submerged in the sauce. Cover the pot and cook for 10-12 minutes. The dumplings are done when they are puffed up and cooked through; a toothpick inserted into the center should come out clean.
9. 9Serve the Dairy-Free Chicken Paprikash hot, with the gluten-free dumplings spooned over the top.

Substitutions

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