Dairy-Free, Nut-Free Paprikás Csirke Bites

Ingredients

• 500 g Chicken Breast
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Sunflower Oil
• 1 medium Onion
• 2 tbsp Sweet Paprika
• 1 tsp Smoked Paprika
• 2 cloves Garlic
• 400 ml Canned Coconut Milk (full-fat)
• 1 tsp Lemon Juice
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. 1Cut the 500 g Chicken Breast into bite-sized pieces. Sprinkle evenly with the 0.5 tsp Salt and 0.25 tsp Black Pepper.
2. 2Heat the 2 tbsp Sunflower Oil in a large 12-inch skillet over medium-high heat, about 400°F (200°C). Add the seasoned chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set aside on a plate.
3. 3Add the 1 medium Onion, chopped, to the same skillet. Cook over medium heat, about 300°F (150°C), for 5 minutes, stirring often, until softened and translucent.
4. 4Stir in the 2 tbsp Sweet Paprika, 1 tsp Smoked Paprika, and 2 cloves Garlic, minced. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Pour in the 400 ml Canned Coconut Milk and bring the mixture to a gentle simmer, stirring to combine with the onion and paprika mixture. Let it bubble gently for 1 minute.
6. 6Return the browned chicken pieces to the skillet with the sauce. Reduce the heat to low, cover the skillet, and cook for 15-20 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C), and the sauce will have thickened slightly.
7. 7Stir in the 1 tsp Lemon Juice and the 2 tbsp Fresh Parsley, chopped. Serve hot.

Substitutions

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