Keto Chicken Paprikash with Shirataki Noodles

Ingredients

• about 680 g 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
• about 225 g Shirataki noodles
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat dry the about 680 g 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., 30.48 cm / 30 cm) skillet over medium-high heat (190.6-204.4°C / 190-205°C). Carefully place the seasoned about 680 g 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 (148.9-162.8°C / 150-160°C). Add the 1 medium onion, diced into 1.27 cm 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 about 680 g chicken thighs to the skillet. Bring the liquid to a gentle simmer over medium heat (around 93.33°C / 93°C), then reduce the heat to low (79.44-93.33°C / 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 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 (79.44-93.33°C / 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 about 225 g 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 (190.6-204.4°C / 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 about 225 g shirataki noodles.

Substitutions

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