Keto Hungarian Paprikash Chicken

Ingredients

• 1.5 lbs Chicken thighs
• 1 medium Onion
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1 cup Chicken broth
• 1 cup Sour cream (egg-free)
• 2 tbsp Olive oil
• 0.5 tsp Xanthan gum
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat, about 350°F (175°C).
2. 2While the oil heats, season the 1.5 lbs of chicken thighs all over with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, 2 tablespoons of sweet paprika, and 1 teaspoon of smoked paprika.
3. 3Carefully place the seasoned chicken thighs into the hot oil. Sear them for 3-4 minutes per side, until they are nicely browned. Remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium onion, chopped, to the same pot. Cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent. Scrape up any browned bits from the bottom of the pot.
5. 5Pour in the 1 cup of chicken broth and bring it to a gentle simmer. Return the seared chicken thighs to the pot, nestling them into the liquid. Cover the pot, reduce the heat to low, and let it simmer for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6In a small bowl, whisk together the 1 cup of sour cream (egg-free) and the 0.5 teaspoon of xanthan gum until smooth. This prevents lumps.
7. 7Stir the sour cream and xanthan gum mixture into the pot with the chicken. Continue to simmer gently, uncovered, for another 5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. Do not let it boil vigorously after adding the sour cream mixture.
8. 8Serve the Keto Hungarian Paprikash Chicken hot.

Substitutions

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