Dairy-Free Polish Chicken Paprikash with Rice

Instructions

1. 1Pat the about 680 g of Chicken Thighs dry with paper towels. Season them evenly on all sides with 1 tsp Salt and 0.5 tsp Black Pepper.
2. 2Heat 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Once the oil is shimmering, carefully add the seasoned chicken thighs. Sear them for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion, diced, to the same pot. Cook, stirring occasionally, for about 5 minutes, until the onion pieces are softened and translucent. Add the 4 cloves of Garlic, minced, and cook for 1 minute more, until fragrant, stirring constantly.
4. 4Stir in 2 tbsp Sweet Paprika, 1 tsp Smoked Paprika, and 2 tbsp Tomato Paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices are fragrant.
5. 5Pour in 1 cup Chicken Broth and 1 can Coconut Milk. Stir well to combine everything in the pot, scraping up any browned bits from the bottom. Add the 1 Bay Leaf and bring the liquid to a gentle simmer.
6. 6Return the seared about 680 g of Chicken Thighs to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 30-40 minutes. The chicken is cooked through when it is tender and reaches an internal temperature of 74°C.
7. 7Remove and discard the 1 Bay Leaf from the pot. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
8. 8Serve the chicken paprikash generously spooned over 4 cups of Cooked Rice. Garnish with 2 tbsp Fresh Parsley, chopped.

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