Chicken Paprikas

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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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!

INGREDIENTS

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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DIRECTIONS

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!

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