Delectable Hungarian Paleo Chicken Paprika – A Culinary Symphony for Your Taste Buds

Allergens

None

Ingredients

• 1. 800g boneless chicken thighs 2. 4 tbsp extra virgin olive oil 3. 3 large onions, thinly sliced 4. 6 cloves garlic, minced 5. 1/4 cup sweet paprika 6. 1/4 cup tomato paste 7. 1 cup chicken broth 8. Salt and pepper, to taste 9. 2 tbsp fresh parsley, chopped 10. 2 cups cooked cauliflower rice (for serving)

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the sliced onions and cook until they become soft and translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute to release its aroma.
3. Mix in the sweet paprika and tomato paste with the onion mixture, stirring well to combine. Cook for 1 2 minutes, allowing the spices to toast and meld together.
4. Add the chicken thighs to the pan, submerging them in the sauce. Season with salt and pepper, as desired. Cover and let it simmer for about 20 minutes or until the chicken is fully cooked and tender.
5. When the chicken is cooked, stir in the chicken broth to create a rich sauce. Let it simmer uncovered for another 10 minutes, allowing the sauce to thicken slightly.
6. Remove from heat, garnish with chopped parsley, and serve over cooked cauliflower rice.

Chef’s Insight

The key to this dish is balancing flavors - the sweetness of paprika, tanginess of tomato paste, and earthy notes from cauliflower rice complement each other beautifully.

Notes

For added flavor, try using smoked paprika instead of sweet paprika for a more complex taste.