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Dairy-Free Paprikás Csirke Breakfast Skillet

A deconstructed, dairy-free take on the classic Hungarian Paprikás Csirke, served in a skillet for a hearty breakfast. Uses coconut cream for richness.

55m4 servings
DAIRY-free
520 cal|35g protein|30g carbs|30g fat|5g fiber

Ingredients

  • about 680 g Chicken Thighs
  • 2 tbsp Smoked Paprika
  • 1 tbsp Sweet Paprika
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 large Bell Pepper
  • 1 can Coconut Cream
  • 1/2 cup Chicken Broth
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Fresh Parsley
  • about 680 g Potatoes

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

Instructions

  1. 1Dice the onion, garlic, bell pepper, and potatoes. Cut the chicken thighs into bite-sized pieces.
  2. 2Heat olive oil in a large skillet over medium-high heat. Add chicken and brown on all sides. Season with salt and pepper.
  3. 3Add onion, garlic, and bell pepper to the skillet and cook until softened, about 5 minutes.
  4. 4Stir in smoked paprika and sweet paprika. Cook for 1 minute, stirring constantly.
  5. 5Add the diced potatoes, coconut cream, and chicken broth to the skillet. Bring to a simmer.
  6. 6Reduce heat to low, cover, and cook for 25-30 minutes, or until chicken and potatoes are cooked through and tender.
  7. 7Garnish with fresh parsley before serving.

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