Paleo Polish Chicken Paprikash

Ingredients

• about 680 g Chicken Thighs
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Sweet Paprika
• 1 tsp Smoked Paprika
• 1 cup Chicken Broth
• 1 can Coconut Milk
• 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 the about 680 g chicken thighs in a bowl and season them evenly with the 1 tsp salt and 0.5 tsp black pepper.
2. 2Finely dice the 1 medium onion and mince the 3 cloves garlic. Place a 30.48 cm skillet over medium heat (176.7°C / 175°C) and add the 2 tbsp olive oil.
3. 3Add the diced onion and minced garlic to the hot skillet and cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Do not let them brown.
4. 4Stir in the 2 tbsp sweet paprika and 1 tsp smoked paprika. Cook for 1 minute, stirring constantly, until the spices are very fragrant. Be careful not to burn them.
5. 5Add the seasoned about 680 g chicken thighs to the skillet in a single layer. Cook for 3-4 minutes per side, until they are nicely browned.
6. 6Pour in the 1 cup chicken broth. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
7. 7Uncover the skillet and stir in the 1 can coconut milk. Heat the sauce gently for 2-3 minutes until warmed through, but do not boil.
8. 8Serve the Chicken Paprikash immediately. It is delicious served over cauliflower rice.

Substitutions

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