Chicken Paprikash

• Ready in 1h 5m

• Serves 4

• 540 calories

• 15.2g carbs

If you want to add more gluten free and ketogenic recipes to your recipe box, Chicken Paprikash might be a recipe you should try. For $1.7 per serving, you get a main course that serves 4. One serving contains 540 calories, 28g of protein, and 41g of fat. A mixture of cream, butter, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person has made this recipe and would make it again. It is brought to you by Crunchy Creamy Sweet. It is a rather inexpensive recipe for fans of Eastern European food. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

14 ingredients

1. 2 tbsps olive oil
2. 1 tbsp butter
3. 1 tsp salt
4. 1/4 tsps pepper
5. 4 chicken thighs see notes
6. 1 cup bell
7. 3 tbsps paprika
8. 1 large onion
9. 2 garlic cloves
10. 2 cups chicken stock
11. 1/2 cups cream
12. 2 tsps cornstarch optional
13. 1 tbsp water
14. 4 servings parsley

Instructions

1. First, trim the excess fat and remove skin from the chicken pieces. Season with salt and pepper, on both sides.
2. Heat up oil and butter in a large skillet.
3. Brown chicken on both sides, about 6 minutes each. This is building flavor, so make sure it is nice and brown.
4. Remove chicken onto a plate. Set aside.
5. Add garlic, onion and pepper to the pan.
6. Saute until the onion is translucent.
7. Lower the heat to medium-low.
8. Add more oil to the pan and stir in.
9. Add paprika and stir in. Cook the mixture for about 1 minute. This activates the spice.
10. Return the chicken to the pan.
11. Add 1 cup of the stock, stir in. Bring the mixture to a boil, then lower the heat and simmer. Cook the dish for 30 minutes.
12. Check the internal temperature of the chicken. It should be at least 165° F.
13. Remove chicken onto a plate.
14. Mix cornstarch or flour with water and add to the pan. Stir in and cook until it thickens.
15. Add more stock if you want more sauce.
16. Remove the pan from heat and let the sauce cool for about 5 minutes. You do not want it to simmer.
17. Add sour cream and stir in. Return the chicken to the sauce.
18. Garnish with chopped parsley.
19. Serve with egg noodles, mashed potatoes, roasted potatoes or even rice.
20. Pour the sauce generously over the chicken.