Paleo Hungarian Lunch: Chicken Paprikash with Cauliflower Rice and Sauteed Spinach

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz bone
• in chicken thighs (6 per serving)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 tbsp sweet Hungarian paprika
• 1 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• For the cauliflower rice:
• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• For the sauteed spinach:
• 4 cups fresh spinach
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken thighs seasoned with salt and pepper, and cook for 5 6 minutes per side or until browned. Remove from skillet and set aside. In the same skillet, add onion and garlic. Cook until softened, about 3 4 minutes. Stir in paprika, and cook for another minute to release its aroma. Gradually add chicken broth, stirring constantly, and bring to a simmer. Return the cooked chicken to the skillet, cover, and reduce heat to low. Simmer for 20 25 minutes or until chicken is cooked through. While the chicken cooks, prepare the cauliflower rice by pulsing the cauliflower in a food processor until it resembles rice grains. Heat olive oil in a pan and saute the cauliflower rice for 4 5 minutes or until tender but still slightly crunchy. Season with salt and pepper. For the sauteed spinach, heat olive oil in a large pan over medium heat. Add spinach and seasonings. Cook until wilted, about 2 minutes. To plate, place a portion of cauliflower rice on each of four plates, top with sautéed spinach, and then pour the chicken paprika sauce over the vegetables. Garnish with fresh parsley.

Chef’s Insight

The combination of tender chicken, rich paprika sauce, and contrasting textures of cauliflower rice and sauteed spinach creates a satisfying and flavorful meal.

Notes

This recipe is gluten-free and dairy-free, making it suitable for those on a paleo diet.