Paleo Chicken Paprikash with Zucchini Noodles

Ingredients

• 1.5 lbs Chicken Thighs
• 1 large Onion
• 2 tbsp Sweet Paprika
• 1 tsp Smoked Paprika
• 3 cloves Garlic
• 1 cup Chicken Broth
• 1 can Coconut Cream
• 4 medium Zucchini
• 2 tbsp Olive Oil

Instructions

1. 1Season the 1.5 lbs of chicken thighs with 1 tbsp of sweet paprika, ensuring all surfaces are coated.
2. 2Heat the 2 tbsp of olive oil in a large (e.g., 12-inch or 30 cm) skillet over medium-high heat (approximately 375-400°F or 190-205°C). Add the seasoned chicken thighs and sear for 4-6 minutes per side, until deeply browned; then remove them and set aside on a plate.
3. 3Dice the 1 large onion into 1/2-inch (1.25 cm) pieces and mince the 3 cloves of garlic. Add the diced onion and minced garlic to the same skillet and sauté over medium heat (approximately 325-350°F or 160-175°C) for 5-7 minutes, until the onion is translucent and softened. Stir in the remaining 1 tbsp of sweet paprika and the 1 tsp of smoked paprika, cooking for 1 minute until fragrant.
4. 4Pour in the 1 cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, incorporating them into the liquid.
5. 5Return the seared chicken thighs to the skillet. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to low, cover the skillet, and cook for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. 6Stir in the 1 can of coconut cream. Increase the heat to medium-low and simmer, uncovered, for 5-7 minutes, stirring occasionally, until the sauce has visibly thickened and coats the back of a spoon.
7. 7While the sauce simmers, spiralize the 4 medium zucchini into noodles.
8. 8Serve the chicken paprikash immediately over the zucchini noodles.

Substitutions

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