Keto Hungarian Paprikash Chicken with Cauliflower Rice

Ingredients

• about 680 g Chicken Thighs
• 4 cups Cauliflower Rice
• 1 medium Onion
• 1 medium Bell Pepper (any color)
• 4 cloves Garlic
• 2 tbsp Hungarian Sweet Paprika
• 1 cup Sour Cream
• 1 cup Chicken Broth
• 2 tbsp Olive Oil
• 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 heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, cut into 1.27 cm pieces, and the 1 medium bell pepper, cut into 1.27 cm pieces. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
2. 2Add the 4 cloves of garlic, minced, to the skillet. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to let it burn.
3. 3Season the about 680 g of chicken thighs all over with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of Hungarian sweet paprika. Place the seasoned chicken thighs into the skillet with the vegetables. Brown the chicken on all sides for about 3-4 minutes per side.
4. 4Pour the 1 cup of chicken broth into the skillet. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
5. 5Carefully remove the cooked chicken thighs from the skillet and place them on a clean plate. Set them aside for a moment.
6. 6Stir the 1 cup of sour cream into the sauce remaining in the skillet. Increase the heat to medium-low and simmer gently for 3-5 minutes, stirring constantly, until the sauce has thickened slightly. Do not let the sauce boil.
7. 7Return the about 680 g of chicken thighs to the skillet. Stir them gently to coat evenly with the thickened sauce. Let them warm through in the sauce for 1-2 minutes.
8. 8Serve the chicken and sauce immediately over the 4 cups of cauliflower rice.

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