Keto Hungarian Paprikash Chicken with Cauliflower Rice

Ingredients

• 1.5 lbs 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

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, cut into 1/2-inch pieces, and the 1 medium bell pepper, cut into 1/2-inch 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 1.5 lbs 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 165°F (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 1.5 lbs 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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