Dairy-Free Chicken Paprikash with Rice

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Smoked paprika
• 1 tbsp Sweet paprika
• 1 medium Onion
• 3 cloves Garlic
• 2 cups Chicken broth
• 1 14.5 oz can Canned diced tomatoes
• 1 can Coconut cream
• 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. 1Place the about 680 g of chicken thighs in a bowl. Add the 1 tsp of salt, 0.5 tsp of black pepper, 2 tbsp of smoked paprika, and 1 tbsp of sweet paprika. Toss everything together with your hands until the chicken is evenly coated.
2. 2Heat the 2 tbsp of 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 into the hot oil. Brown the chicken on each side for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside on a plate.
3. 3Add the 1 medium chopped onion and 3 cloves of minced garlic to the same pot. Cook, stirring frequently, for about 5 minutes, until the onion is softened and translucent. Scrape up any browned bits from the bottom of the pot.
4. 4Pour in the 2 cups of chicken broth and the about 410 g can of diced tomatoes. Stir everything together and bring the liquid to a gentle simmer.
5. 5Return the browned chicken thighs to the pot. Make sure they are mostly submerged in the liquid. Reduce the heat to low, cover the pot tightly, and let it simmer for 30-40 minutes. The chicken is done when it is tender and cooked through, reaching an internal temperature of 74°C.
6. 6Uncover the pot and stir in the 1 can of coconut cream. Heat gently for 2-3 minutes until the sauce is warmed through. Do not let the mixture boil after adding the coconut cream. Taste and add more salt or pepper if needed.
7. 7Serve the Dairy-Free Chicken Paprikash immediately over the 4 cups of cooked rice.

Substitutions

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