Delicious Paleo Hungarian Chicken Paprikash, a dish so tasty you won’t believe how healthy it is!
I’ll be the first to admit, I’ve never eaten Hungarian Chicken Paprikash in Hungary, or prepared by real Hungarians. My Paleo take on the dish might embarrass or shame them. But I’m ignorant to the taste of authentic chicken paprikash, so I’ll just go on eating my version in my ignorant bliss. I say bliss because this dish is really blissful. Almost comfort food, which is perfect in the winter. The large amount of sweet paprika brings on a taste that’s new to my kitchen, and it is seriously delightful.
My 12 year old said this was so good I should make it every day.
Okay, that won’t happen, but it is certainly making an appearance on our regular rotation. I take her food compliments pretty seriously because she isn’t our most adventurous eater. You should also take her food recommendations seriously, because she won’t ever disappoint you. 🙂
I did change a few things to make it Paleo Chicken Paprikash, by swapping out heavy cream for coconut milk, and serving it with spaghetti squash instead of traditional noodles. I also made it more kid friendly by using boneless chicken. I’m sure using bone-in chicken thighs would only make this dish tastier.
You could easily add more vegetables, and there are versions of this dish with red sweet peppers, where you’d add them at the same time you do the onion. We’ve just had so many sweet peppers lately we’re ready to take a break from them. I could also see this going well with zoodles, or yellow squash noodles made from a Spiralizer.
Anyway you serve up this Chicken Paprikash I am sure you will love it.
- 1 Tbsp olive oil
- 2 lbs boneless chicken tenders (or breasts or thighs)
- salt and pepper
- 2 small onions, thinly sliced
- 2 garlic cloves, pressed
- 2 Tbsp paprika (sweet, not smoked)
- 2 C chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) coconut milk
- 1 handful parsley, minced
- In a large skillet heat oil over medium-high heat. Season chicken with salt and pepper. Cook chicken until golden, about 5 minutes. Turn chicken over and cook until golden, about 5 more minutes. Transfer chicken to a plate.
- Discard remaining oil from skillet, leaving about 1 Tbsp. Add in onion and cook, stirring frequently, until onion becomes translucent. Stir in garlic, and allow to cook until it becomes fragrant, about 1 min.
- Add paprika, salt and pepper, stirring so paprika covers the onions.
- Stir in broth scraping the bottom of the pan so any bits of seasoning and flavor are stirred into the broth.
- Stir in crushed tomatoes and coconut milk, bringing mixture to a simmer.
- Add the chicken back to the pot in a single layer. Reduce heat and allow to simmer until sauce is thickened, about 20 - 30 min.
- Serve with cooked spaghetti squash, garnish with parsley.