“Delightful Gluten-Free Hungarian Chicken Paprikash with Creamy Polenta”

Allergens

Dairy, Gluten-Free Ingredients Used

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 1 large onion, chopped
• 2 bell peppers, diced
• 4 cloves garlic, minced
• 1/4 cup sweet Hungarian paprika
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• Salt and pepper to taste
• 3 cups water
• 1 cup polenta
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley

Instructions

1. In a large skillet, brown the chicken thighs on both sides until golden. Remove from pan and set aside. In the same skillet, sauté the onion and bell peppers until softened. Add garlic and cook for another minute. Stir in paprika and cook for 1 2 minutes to release its aroma. Return chicken to the skillet and add chicken broth, diced tomatoes, tomato paste, salt, and pepper. Bring to a simmer and let cook for about 30 minutes, until chicken is tender. Meanwhile, prepare the polenta by bringing water to a boil and slowly whisking in the polenta. Reduce heat to low and cook for 5 7 minutes, stirring frequently to prevent lumps. Once thickened, stir in Parmesan cheese and keep warm. Serve the chicken paprikash over a bed of creamy polenta and garnish with chopped parsley.

Chef’s Insight

This gluten-free Hungarian Chicken Paprikash is a delicious blend of flavors and textures, making it perfect for lunch or dinner.

Notes

Feel free to add more paprika or red pepper flakes for extra heat if desired.