Keto Hungarian Paprikash with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless
• 1 medium Onion, chopped
• 2 tbsp Paprika
• 1 tsp Smoked Paprika
• 2 cloves Garlic, minced
• 1 cup Chicken broth, low sodium
• 1 can Coconut cream
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 4 cups Cauliflower rice
• to taste Salt and pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil.
2. 2While the oil heats, season the 1.5 lbs of chicken thighs all over with salt and pepper. Sprinkle the 2 tablespoons of paprika and 1 teaspoon of smoked paprika over the chicken and rub it in to coat.
3. 3Once the oil is shimmering, carefully place the seasoned chicken thighs into the hot pot. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium chopped onion to the same pot. Cook, stirring occasionally, for about 5 minutes, until the onion is softened and translucent. Add the 2 cloves of minced garlic and cook for 1 minute more, until fragrant.
5. 5Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly. Pour in the 1 cup of chicken broth, using a spoon to scrape up any browned bits stuck to the bottom of the pot.
6. 6Return the seared chicken thighs to the pot. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. 7Stir in the 1 can of coconut cream until fully combined. Let the sauce simmer gently for another 5 minutes, uncovered, allowing it to thicken slightly. Taste and add more salt and pepper if needed.
8. 8Serve the hot paprikash spooned generously over the 4 cups of cauliflower rice.

Substitutions

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