Keto Hungarian Brunch Delight: Gulyásleves-Inspired Chicken Stew with Cauliflower Rice

Allergens

Gluten-free, Dairy-free (check labels for hidden ingredients)

Ingredients

• 2 lbs bone
• in, skin
• on chicken thighs
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup canned tomatoes, crushed
• 1 large green bell pepper, chopped
• 1 small zucchini, diced
• 1 tsp smoked paprika
• 1/2 tsp caraway seeds, ground
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• 3 cups cauliflower rice
• 1 tbsp olive oil

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs, skin side down, and cook until browned, about 5 minutes. Flip and cook for another 5 minutes. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
3. Stir in the tomatoes, green bell pepper, zucchini, paprika, caraway seeds, salt, and black pepper. Cook for another 5 minutes.
4. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat and simmer, covered, for about 30 minutes or until the chicken is fully cooked through.
5. While the stew simmers, prepare the cauliflower rice by steaming or sautéing in a separate pan until tender.
6. Once the chicken is fully cooked, remove it from the pot and shred the meat. Return it to the pot and stir to combine with the sauce.
7. To serve, place a generous portion of cauliflower rice on each plate and top with the chicken stew. Garnish with fresh parsley.

Chef’s Insight

Adjust seasonings to personal preference for a truly customizable meal.

Notes

Adjust cooking times according to the size and thickness of your chicken thighs.