Gluten-Free Hungarian Chicken Paprikash with Cauliflower Dumplings

Instructions

1. 1In a large bowl, season the about 680 g of chicken thighs with 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp smoked paprika. Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Sear the seasoned chicken thighs 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 large chopped onion to the same pot and cook over medium heat (148.9°C / 150°C) for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 3 cloves of minced garlic and cook for 1 minute more until fragrant, stirring constantly.
3. 3Stir in the remaining 1 tbsp smoked paprika, 1 tbsp sweet paprika, and 1.5 cups chicken broth. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot.
4. 4Return the seared chicken thighs to the pot. Cover the pot, reduce the heat to low (121.1°C / 120°C), and let it simmer gently for 30-40 minutes, or until the chicken is very tender and cooked through. The internal temperature of the chicken should reach 74°C.
5. 5While the chicken simmers, prepare the cauliflower dumplings. Place the 2 cups of cauliflower rice in a microwave-safe bowl and microwave on high for 3-4 minutes, or steam it on the stovetop until tender. Let the cooked cauliflower rice cool for about 5 minutes until it is comfortable to handle.
6. 6In a medium bowl, combine the cooled cauliflower rice, 1 egg, 0.5 cup almond flour, and the remaining 1 tsp salt and 0.5 tsp black pepper. Mix everything together until well combined into a thick batter.
7. 7Carefully drop rounded spoonfuls of the cauliflower mixture into the simmering paprikash. Ensure the dumplings are submerged in the liquid. Cover the pot and cook for 5-7 minutes, or until the dumplings are firm to the touch and cooked through.
8. 8Reduce the heat to low (93.33°C / 95°C). Stir in the 1 cup of sour cream until it is fully incorporated into the sauce. Heat gently for 2-3 minutes until warmed through, being careful not to let the sauce boil, as this can cause the sour cream to separate.
9. 9Serve the Hungarian Chicken Paprikash hot, with the cauliflower dumplings spooned alongside the chicken and sauce.

Substitutions