Keto Chicken Paprikash with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1 large head Cauliflower
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Sweet paprika
• 1 cup Sour cream
• 1 cup Chicken broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the 1.5 lbs cauliflower into florets. Place the florets in a food processor and pulse until the pieces are about the size of rice grains. Set aside.
2. 2Measure 2 tbsp olive oil into a 12-inch skillet and heat over medium heat (350°F / 175°C). Add the 1 medium onion, chopped, and cook until it is soft and translucent, about 5 minutes. Add the 3 cloves garlic, minced, and cook until you can smell its fragrance, about 1 minute more.
3. 3While the onion cooks, season the 1.5 lbs chicken thighs with 1 tsp salt, 0.5 tsp black pepper, and 2 tbsp sweet paprika. Ensure each piece is coated evenly.
4. 4Add the seasoned 1.5 lbs chicken thighs to the skillet with the onions and garlic. Cook, turning occasionally, until the chicken is browned on all sides, about 5-7 minutes total.
5. 5Pour 1 cup chicken broth into the skillet. Bring the liquid to a gentle simmer. Cover the skillet and reduce the heat to low (250°F / 120°C). Cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. 6Carefully remove the cooked 1.5 lbs chicken thighs from the skillet and place them on a plate. Stir 1 cup sour cream into the sauce remaining in the skillet. Cook over low heat, stirring, for 2-3 minutes until the sauce thickens slightly. Do not let it boil.
7. 7Add the prepared cauliflower rice to the thickened sauce in the skillet. Stir to combine and cook until the cauliflower rice is tender, about 5-7 minutes.
8. 8Return the cooked 1.5 lbs chicken thighs to the skillet with the cauliflower rice and sauce. Stir gently to coat the chicken. Serve immediately.

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