Whole30 Chicken Paprikash (Edit recipe)

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Whole30 Chicken Paprikash skips the sour cream and gluten, but is every bit as hearty, comforting and delicious as traditional recipes.

10 minutes

55 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	439
Fat:	24 g
Carbohydrates:	8 g
Protein:	49 g
Cholesterol:	18 g
Sodium:	584 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

Serves: 4

Ingredients

Coconut “Sour Cream”

.5 cup Coconut Cream, full-fat
2 Tbsp Lemon Juice, freshly-squeezed

Chicken Paprikash

2 lb Boneless Skinless Chicken Thigh, cut into 1” pieces
1 tsp Kosher Salt, plus more to taste
.5 tsp Black Pepper, freshly-cracked, plus more to taste
2 Tbsp Ghee, substitute extra-virgin olive oil for dairy-free
1 Yellow Onion, large, thinly sliced
6 cloves Garlic, finely chopped
3 Tbsp Hungarian Paprika
1.5 cups free range, organic Chicken Stock
1 Roasted Red Pepper, diced, substitute fresh red bell pepper
1 cup Diced Tomatoes, canned (substitute fresh tomatoes)
1 tsp Arrowroot Flour
1 tsp Water, cold
1.5 tsp Dijon Mustard
2 Tbsp Parsley, for garnish, finely chopped fresh

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Coconut “Sour Cream”:

The day before cooking, place an unshaken can of coconut milk in the fridge and leave it overnight so that the cream solidifies. The next day, scoop off the hardened cream and add it to a small bowl. Add the lemon juice and stir to combine. Can be refrigerated for up to 5 days.

For the Chicken Paprikash

Preheat a large sauté pan over medium-high heat. Season the chicken with salt and pepper and toss to coat.
Add the ghee and heat until melted. Add the chicken and spread it out into an even layer. Cook, undisturbed, until golden brown, around 6 minutes. Flip and brown the other side, 6 more minutes. Reserve the fat in the pan and transfer the chicken to a bowl. Set aside.
Add the onions and season with a pinch of salt. Cook, stirring and scraping any brown bits off the bottom of the pan, until golden brown, around 6 minutes. Add the garlic and paprika and cook, stirring, 2 minutes. Add the chicken stock and scrape up any brown bits off the bottom of the pan. Return the browned chicken and add the tomatoes and red pepper. Bring to a simmer, reduce the heat to low, cover with a lid and cook until the chicken is tender, around 30 minutes.
In a small bowl, combine the arrowroot starch and water and stir to make a slurry. Add the slurry, coconut sour cream, and Dijon mustard to the pan and stir through. Cook until slightly thickened, around 4 minutes. Taste for seasoning and adjust with salt and pepper as desired.
Let cool 10 minutes before serving with your side dish of choice and garnishing with fresh parsley.