Gluten-Free Chicken Paprikash with Dairy-Free Dumplings

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Smoked paprika
• 1 tbsp Sweet paprika
• 1 medium Onion
• 3 cloves Garlic
• 2 cups Chicken broth
• 1/2 cup Dairy-free sour cream
• 1 cup Gluten-free all-purpose flour
• 1/4 cup Dairy-free milk
• 1 tsp Baking powder
• 1 tsp Salt
• 2 tbsp Olive oil

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil. Season the about 680 g of chicken thighs with 1 teaspoon of salt. Sear the chicken thighs in the hot oil for 3-4 minutes per side, until they are golden brown. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped, and the 3 cloves of garlic, minced, to the same pot. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. This should smell fragrant.
3. 3Stir in the 2 tablespoons of smoked paprika and the 1 tablespoon of sweet paprika. Cook for 1 minute, stirring constantly, until the spices are very fragrant. Be careful not to burn the paprika.
4. 4Pour in the 2 cups of chicken broth and bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot. Return the seared about 680 g of chicken thighs to the pot. Cover the pot, reduce the heat to low (121.1°C/120°C), and simmer for 30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
5. 5While the chicken simmers, make the dumplings. In a medium bowl, whisk together the 1 cup of gluten-free all-purpose flour, the 1/4 cup of dairy-free milk, the 1 teaspoon of baking powder, and the remaining 1 teaspoon of salt until just combined. Do not overmix; the batter should be thick but spoonable.
6. 6Uncover the pot. Drop spoonfuls of the dumpling batter (about 1 tablespoon each) directly into the simmering paprikash, spacing them slightly apart. Cover the pot again and cook for 15 minutes, or until the dumplings are puffed up and cooked through. A toothpick inserted into a dumpling should come out clean.
7. 7Remove the pot from the heat. Stir in the 1/2 cup of dairy-free sour cream until the sauce is smooth and creamy. Serve the Gluten-Free Chicken Paprikash hot, with the dumplings.

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