Sumptuous Paleo Hungarian Lunch: Chicken Paprikash with Cauliflower Rice and Garlic Green Beans

Allergens

Gluten, Dairy

Ingredients

• 1. 4 large boneless, skinless chicken breasts (about 1.5 lbs) 2. 1 medium head of cauliflower, grated into rice 3. 1 lb fresh green beans 4. 1 red bell pepper, sliced 5. 4 cloves garlic, minced 6. 1 large onion, diced 7. 1/4 cup tomato paste 8. 2 tbsp sweet paprika 9. 1 tsp caraway seeds, crushed 10. 3 cups chicken broth 11. 1/4 cup olive oil 12. Salt and pepper to taste

Instructions

1. Season the chicken breasts with salt and pepper, then heat 2 tbsp of olive oil in a large skillet over medium high heat. Sear the chicken for 3 minutes on each side, until browned, then transfer to a slow cooker.
2. In the same skillet, add another tablespoon of olive oil, sauté the onion and red bell pepper until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the tomato paste and sweet paprika, then cook for 1 2 minutes to develop the flavors.
4. Pour this mixture over the chicken in the slow cooker, along with the crushed caraway seeds and chicken broth. Cook on low heat for 6 hours.
5. While the chicken is cooking, steam the green beans until tender but still crisp, then sauté them with a bit of olive oil and garlic. Season to taste.
6. For cauliflower rice, steam or microwave the grated cauliflower for 3 4 minutes, then season with salt and pepper to taste.
7. Once the chicken is cooked through, shred it and mix into the sauce. Serve over the cauliflower rice and top with garlic green beans.

Chef’s Insight

To achieve an authentic Hungarian flavor, use sweet paprika and caraway seeds. These spices give the dish a unique taste that is hard to replicate with substitutes.

Notes

Ensure you use a slow cooker with a "low" setting for this recipe.