Chicken paprikash

Love this dish!  It is so flavourful and satisfying.  Typically, you would serve this chicken with homemade spatzle ( soft egg noodles) but because we are trying to eat more keto-like we are substituting  ours with steamed cauliflower and a green salad.  So let’s get to it!

  • 2-3 lbs of chicken – I like to use dark meat with the bones like drums and thighs
  • One large onion – diced fine
  • One large clove of garlic – minced
  • 3-4 Tbsps of paprika
  • Salt and pepper to taste
  • small can o’ diced tomatoes 

Directions:

In a large sauce pan add about 2-3 Tbsp of oil and heat on medium.  Add your diced onions and sauté until translucent, stir often and be careful not to brown.

Now add the garlic and the chicken to the pot with the onions.  Cook for about 5 minutes,  the chicken should just be starting to warm up.  Now is the time to add the paprika.  Stir to coat the chicken and be careful not to burn the paprika as that will create a bitter taste to the dish.  

Okay,  add the salt, pepper, and tomatoes.  Give it a good stir, then turn the heat down, put a lid on the pot and let it simmer for about an hour.  Stir occasionally to ensure the chicken and sauce don’t stick to the bottom of the pot.  If the sauce seems too watery, take the lid off and turn the heat up a little to let some of the liquid evaporate

While you’re waiting, have a glass of wine and prepare whatever sides you want to serve with this dish.

Pairs well with a lightly oaked Chardonnay!

Remember to cook with love in your heart- the food will taste better!

If you try this recipe and have any comments you would like to share please put them in the comment section below.  Thanks!


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