Gluten-Free Chicken Paprikash with Cauliflower Dumplings
A comforting Hungarian classic made gluten-free with tender chicken simmered in a creamy paprika sauce, served with light and fluffy cauliflower dumplings.
Ingredients
- about 680 g Chicken thighs, boneless, skinless
- 2 tbsp Sweet paprika
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1.5 cups Chicken broth
- 1 cup Crushed tomatoes
- 0.5 cup Sour cream
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Cauliflower rice
- 1 Egg
- 2 tbsp Tapioca starch
- 1/4 tsp Nutmeg
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat, about 175°C.
- 2Season the about 680 g of chicken thighs with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of sweet paprika. Place the seasoned chicken in the hot pot and sear on all sides until browned, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
- 3Add the 1 medium onion, chopped, to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the 3 cloves of garlic, minced, and cook for 1 minute more until fragrant.
- 4Pour in the 1.5 cups of chicken broth and the 1 cup of crushed tomatoes. Stir to combine and bring the liquid to a simmer.
- 5Return the seared about 680 g of chicken thighs to the pot. Cover the pot, reduce the heat to low, and simmer for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
- 6While the chicken is simmering, prepare the cauliflower dumplings. In a medium bowl, combine the 2 cups of cauliflower rice, 1 egg, 2 tablespoons of tapioca starch, 0.5 teaspoon of salt (divided from the chicken seasoning), 0.25 teaspoon of black pepper (divided from the chicken seasoning), and 1/4 teaspoon of nutmeg. Mix until just combined.
- 7Bring a separate medium pot of lightly salted water to a gentle simmer over medium heat, about 82°C. Carefully drop rounded spoonfuls of the cauliflower dumpling mixture into the simmering water. Cook the dumplings for 5-7 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to remove the cooked dumplings and set them aside.
- 8Once the chicken is cooked, remove it from the pot and set it aside with the dumplings. Increase the heat under the pot to medium-low and stir in the 0.5 cup of sour cream into the sauce. Heat gently until warmed through, but do not allow it to boil. Return the chicken to the pot to rewarm in the sauce for 1-2 minutes.
- 9Serve the chicken paprikash spooned over the cauliflower dumplings. Garnish with fresh parsley, if desired.
Substitutions
Wheat flour → Tapioca Starch
Used as a binding agent in dumplings; tapioca starch provides similar texture and binding properties (BINDING).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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