Gluten-Free Chicken Paprikash with Cauliflower Rice

Instructions

1. 1In a bowl, combine the about 680 g Chicken Thighs with the 1 tsp Salt, 0.5 tsp Black Pepper, and 2 tbsp Sweet Paprika. Toss to coat the chicken evenly.
2. 2Heat the 2 tbsp Olive Oil in a large 30.48 cm skillet over medium-high heat, which is about 204.4°C (200°C). Carefully place the seasoned chicken thighs into the hot skillet. Brown the chicken on both sides for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
3. 3Add the 1 medium Onion, chopped, and 3 cloves Garlic, minced, to the same skillet. Cook over medium heat, stirring frequently, for 5-7 minutes, or until the onion is softened and translucent. The smell should be fragrant.
4. 4Return the browned chicken thighs to the skillet with the softened onion and garlic. Pour in the 1 cup Chicken Broth. Bring the liquid to a gentle simmer.
5. 5Cover the skillet and reduce the heat to medium-low, about 150°C. Let it cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. The sauce should be bubbling gently.
6. 6Remove the chicken thighs from the skillet and place them on a clean plate. Stir the 1 cup Sour Cream into the sauce remaining in the skillet. Cook over low heat, stirring constantly, for 2-3 minutes until the sauce is smooth and slightly thickened. Do not let it boil.
7. 7Return the chicken thighs to the skillet and coat them in the warm sauce. Serve the chicken and sauce over the 4 cups Cauliflower Rice.

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