Dairy-Free Chicken Paprikash with Rice

Ingredients

• about 680 g Chicken thighs
• 1 medium Onion
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1 cup Chicken broth
• 1 can Full-fat coconut milk
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Cooked rice

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

Instructions

1. 1Season chicken thighs with salt and pepper.
2. 2Heat olive oil in a large pot over medium heat. Brown chicken thighs on all sides and then set aside.
3. 3Add chopped onion to the pot and sauté until softened, about 5 minutes.
4. 4Stir in sweet paprika, smoked paprika, and tomato paste. Cook for 1 minute.
5. 5Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
6. 6Return chicken thighs to the pot. Bring to a simmer, then cover and cook for 30 minutes, or until chicken is cooked through.
7. 7Remove chicken thighs from the pot and set aside. Stir in coconut milk and simmer for 5 minutes.
8. 8Return chicken to the pot and heat through. Serve over cooked rice.

Substitutions

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