Gluten-Free Polish Chicken Paprikash with Cauliflower Rice

Instructions

1. 1In a medium bowl, combine the about 680 g chicken thighs with 2 tbsp sweet paprika, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat the chicken evenly.
2. 2Heat 2 tbsp olive oil in a large 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Carefully place the seasoned chicken thighs in the hot skillet and sear for 3-4 minutes per side, until nicely browned. 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 (148.9°C / 150°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
5. 5Pour in the 1 cup chicken broth and bring the liquid to a simmer, scraping up any browned bits from the bottom of the skillet. Return the seared chicken thighs to the skillet, nestling them into the liquid.
6. 6Reduce the heat to low, cover the skillet, and let the chicken simmer gently for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
7. 7While the chicken is simmering, prepare the cauliflower rice. Cut the 1 head cauliflower into florets and pulse in a food processor until it resembles rice grains, or grate it using a box grater. Set aside.
8. 8In the last 5 minutes of the chicken's cooking time, stir in the 1/2 cup sour cream until fully combined. Gently warm through over low heat, being careful not to boil.
9. 9Serve the chicken paprikash immediately over the prepared cauliflower rice.

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