Dairy-Free Polish Chicken Paprikash with Cauliflower Rice

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Smoked Paprika
• 1 tbsp Sweet Paprika
• 1 medium Onion
• 3 cloves Garlic
• 1.5 cups Chicken Broth
• 1 14.5 oz can Canned Diced Tomatoes
• 0.5 cup Coconut Cream
• 4 cups Cauliflower Rice
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

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

Instructions

1. 1In a medium bowl, combine the about 680 g Chicken Thighs with 1 tsp Salt, 0.5 tsp Black Pepper, 2 tbsp Smoked Paprika, and 1 tbsp Sweet Paprika. Toss to coat the chicken evenly.
2. 2Heat 2 tbsp 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 pot and brown them on all sides, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside on a plate.
3. 3Add the 1 medium Onion, chopped, to the same pot. Cook over medium heat (148.9°C / 150°C), stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 3 cloves Garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
4. 4Pour in the 1.5 cups Chicken Broth and the 1 14.5 oz can Canned Diced Tomatoes. Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
5. 5Return the browned chicken thighs to the pot. Reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer gently for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
6. 6Stir in the 0.5 cup Coconut Cream until fully combined. Continue to simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly. Taste and add more salt or pepper if needed.
7. 7While the chicken is simmering, prepare the 4 cups Cauliflower Rice by steaming it in a separate pot until tender, about 5-7 minutes. Ensure it is heated through.
8. 8Serve the chicken paprikash spooned generously over the prepared cauliflower rice.

Substitutions

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