Keto Chicken Paprikash with Shirataki Noodles

Ingredients

• 1.5 lbs Chicken thighs
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1 cup Chicken broth
• 1 can Coconut cream
• 2 tbsp Olive oil
• 8 oz Shirataki noodles
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Pat dry the 1.5 lbs chicken thighs with paper towels. Season all sides of the chicken thighs evenly with the 1 tsp salt and 1/2 tsp black pepper.
2. 2Heat the 2 tbsp olive oil in a large (e.g., 12-inch / 30 cm) skillet over medium-high heat (375-400°F / 190-205°C). Carefully place the seasoned 1.5 lbs chicken thighs into the hot skillet and brown them for 3-4 minutes per side, until they are golden brown. Remove the browned chicken from the skillet and set it aside on a plate.
3. 3Reduce the heat to medium (300-325°F / 150-160°C). Add the 1 medium onion, diced into 1/2-inch pieces, to the same skillet and cook, stirring occasionally, for 5-7 minutes until it is softened and translucent. Add the 3 cloves garlic, minced, and cook for an additional 1 minute until fragrant.
4. 4Stir in the 2 tbsp sweet paprika and 1 tsp smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Pour in the 1 cup chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the skillet, incorporating them into the liquid to deglaze the pan.
6. 6Return the browned 1.5 lbs chicken thighs to the skillet. Bring the liquid to a gentle simmer over medium heat (around 200°F / 93°C), then reduce the heat to low (175-200°F / 80-93°C). Cover the skillet with a lid and cook for 20-25 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
7. 7Remove the skillet from the heat. Stir in the 1 can coconut cream until it is fully combined and the sauce is creamy. Return the skillet to low heat (175-200°F / 80-93°C) and gently warm the sauce for 2-3 minutes, ensuring it does not come to a boil.
8. 8Open the package of 8 oz shirataki noodles and drain them into a colander. Rinse the noodles thoroughly under cold running water for 1-2 minutes to remove any odor. Place the rinsed noodles in a dry skillet over medium-high heat (375-400°F / 190-205°C) and dry-fry for 3-5 minutes, stirring occasionally, until most of the moisture has evaporated and they have a slightly firmer texture.
9. 9Serve the Keto Chicken Paprikash immediately, spooning the chicken and rich sauce over the prepared 8 oz shirataki noodles.

Substitutions

Related Guides