Dairy-Free Chicken Paprikash
Savor the rich, smoky flavors of Dairy-Free Chicken Paprikash, a delightful twist on the classic Hungarian comfort dish. This recipe swaps out traditional dairy for creamy coconut cream, creating a luscious sauce that perfectly complements tender, golden-browned chicken thighs. Infused with both smoked and sweet paprika, a hint of cayenne, and a medley of onions, red bell peppers, and garlic, this one-pot meal bursts with bold flavors. Simmered to perfection in a tomato-based sauce and brightened with a touch of lemon juice, this dairy-free version is both comforting and wholesome. Serve it over steamed rice or egg noodles for a satisfying, gluten-optional dinner that's ideal for family meals or cozy evenings. Perfect for dairy-free eaters and paprika lovers alike, this recipe is an easy, flavor-packed winner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 1 large red bell pepper, sliced
- 3 garlic cloves, minced
- 2 tablespoons smoked paprika
- 1 tablespoon sweet paprika
- 0.25 teaspoon cayenne pepper
- 14 ounces diced tomatoes, canned
- 1 cup chicken broth
- 0.5 cup coconut cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side down, and sear until the skin is golden brown, about 5 minutes. Flip them over and cook for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the onions and sauté until they are translucent, about 4 minutes.
Add the bell pepper and garlic, and cook for another 2 minutes until fragrant.
Stir in the smoked paprika, sweet paprika, and cayenne pepper, cooking for 1 minute to release the spices' flavors.
Add the diced tomatoes and chicken broth, stirring to combine.
Return the chicken to the skillet, skin-side up, ensuring it is mostly submerged in the sauce.
Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet again and stir in the coconut cream and lemon juice into the sauce. Season with additional salt and pepper to taste.
Place the chicken back into the skillet, spooning some of the sauce over the top.
Garnish with fresh parsley before serving.
Serve hot, over steamed rice or egg noodles of your choice, ensuring the dish remains dairy-free.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 85.8 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3162 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
