Gluten-Free Chicken Paprikash with Dairy-Free Dumplings

Ingredients

• 1.5 lbs 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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil. Season the 1.5 lbs 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 1.5 lbs of chicken thighs to the pot. Cover the pot, reduce the heat to low (250°F/120°C), and simmer for 30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (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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