Gluten-Free Hungarian Lunch: Delicious Chicken Paprikash with Cauliflower Rice and Crunchy Salad

Allergens

Gluten-free (no gluten-containing ingredients)

Ingredients

• 800g chicken breast, cut into bite
• sized pieces
• 1 large onion, finely chopped
• 2 bell peppers, sliced (1 red, 1 green)
• 4 garlic cloves, minced
• 3 tbsp sweet paprika powder
• 2 tbsp tomato paste
• 1 cup chicken broth
• 2 cups cauliflower rice
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onion and sauté until softened. Add garlic and cook for another 1 2 minutes. Stir in the sweet paprika powder and cook for 1 minute. Add the chicken pieces, stirring to coat with the spice mixture. Cook until browned on all sides. Pour in the tomato paste and mix well. Cook for another 2 3 minutes. Add the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the chicken is cooked through. In a separate pan, cook the cauliflower rice according to package instructions. Season with salt, pepper, and lemon juice. Prepare the salad by combining sliced bell peppers, onion, and other desired ingredients. Serve the Chicken Paprikash over the cooked cauliflower rice and garnish with fresh parsley. Accompany with the crisp salad on the side.

Chef’s Insight

To enhance the flavors, consider marinating the chicken before cooking or using smoked paprika for a deeper taste.

Notes

Feel free to adjust the spiciness of the dish by adding more or less paprika powder according to your preference.