Exquisite Hungarian Chicken Paprikash Recipe – A Paleo-Friendly Dinner Masterpiece!

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Ingredients

• 4 large boneless, skinless chicken breasts
• 1/2 cup coconut flour
• 1/4 cup avocado oil
• 3 medium onions, finely chopped
• 6 cloves garlic, minced
• 1/2 cup tomato paste
• 1/4 cup sweet paprika
• 1 cup chicken broth
• 1/2 cup coconut cream
• Salt and pepper, to taste

Instructions

1. Dust the chicken breasts in coconut flour and season with salt and pepper.
2. In a large skillet, heat avocado oil over medium heat.
3. Sear the chicken breasts until golden brown on both sides. Remove from the skillet and set aside.
4. Add chopped onions to the skillet and sauté until translucent.
5. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
6. Stir in tomato paste and sweet paprika, cooking for 2 3 minutes.
7. Gradually add chicken broth, whisking to combine, then bring the mixture to a simmer.
8. Return the seared chicken breasts to the skillet, lower the heat, and let them cook in the sauce for 20 25 minutes until fully cooked.
9. Remove the chicken from the skillet and let it rest. Stir coconut cream into the sauce, adjusting seasonings as needed.
10. Slice the chicken breasts and serve over cauliflower puree with a side of roasted vegetables for a complete paleo dinner.

Chef’s Insight

The key to a perfect chicken paprikash is using high-quality paprika, preferably from Hungary, and allowing the sauce to reduce until it reaches a velvety consistency.

Notes

Serve this dish with a glass of Hungarian wine for an authentic experience. - For a spicier version, add more paprika or cayenne pepper to taste.