Keto Hungarian Chicken Paprikash with Cauliflower Rice

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 2 tbsp Coconut oil
• 1 medium Onion, chopped
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 2 cloves Garlic, minced
• 1 cup Chicken broth
• 1 can Coconut cream
• 4 cups Cauliflower rice
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C) and add the 2 tablespoons of coconut oil.
2. 2While the oil heats, season the about 680 g of chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
3. 3Once the oil is shimmering, carefully place the seasoned chicken thighs into the hot skillet. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the skillet and set it aside on a plate.
4. 4Add the 1 medium onion, chopped, to the same skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent. Add the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant.
5. 5Stir in the 2 tablespoons of sweet paprika and 1 teaspoon of smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
6. 6Pour in the 1 cup of chicken broth, using a spoon to scrape up any browned bits stuck to the bottom of the skillet. Bring the liquid to a simmer.
7. 7Return the seared chicken thighs to the skillet. Reduce the heat to low (121.1°C / 120°C), cover the skillet, and let it simmer gently for 20-25 minutes. The chicken is done when it is cooked through and reaches an internal temperature of 74°C.
8. 8Stir in the 1 can of coconut cream until fully combined. Heat gently for 2-3 minutes until warmed through, being careful not to let it boil. Taste and add more salt or pepper if desired.
9. 9Serve the chicken and sauce immediately over the 4 cups of cauliflower rice.

Substitutions

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