This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Have you ever heard of Chicken Paprikas or as it is know in Hungary, Paprikas Csirke? David is Hungarian and had been asking me to make this dish as it was a dish his favorite Aunt made when he was a young child. This dish gets it's rich flavors from Hungarian Paprika (regular works fine), fresh tomatoes, onions, jalapeños (or Hungarian Peppers) and bone broth. I like to serve it over my Whipped Mashed Potatoes to soak up all the delicious sauce. David said "Aunt Margaret would be proud". That says it all!
6-8 chicken thighs, with bone & skin
2 large sweet onions, diced
3 cloves garlic, minced
2 tbsp ghee, I like Fourth & Heart
1Hungarian bell pepper or 1 jalapeño, diced
3 large Roma tomatoes, seeded & diced fine
2 cups chicken bone broth or broth, I like Kettle & Fire
3 tbsp arrowroot powder + 2 tbsp water to make a slurry
3/4 cup non dairy sour cream
1 tsp salt
1/2 tsp pepper
3-4 tbsp Hungarian Paprika, or sweet paprika
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Melt ghee in a large skillet
Place chicken skin side down, cooking 5-8 minutes or till golden brown
Flip and cook 5 minutes more then move to a plate
Add onions & simmer till they begin to brown
Add garlic, tomatoes & pepper, simmer 5 minutes
Add paprika, stir in
Add chicken back to pan
Add broth & bring to a slow boil
Cover & reduce heat, simmer 30 minutes
Add arrowroot slurry, stir well
Once it begin to thicken and sour cream stirring well to heat through
Enjoy this recipe by Penny's Primal!