Gluten-Free Chicken Paprikash
Savor the comforting flavors of Hungarian-inspired cuisine with this Gluten-Free Chicken Paprikash, a rich and creamy dish that's both hearty and dietary-conscious. Succulent chicken thighs are seared to golden perfection, then simmered in a velvety paprika-infused sauce made with sweet onions, vibrant red bell peppers, and tangy sour cream blended with gluten-free all-purpose flour for a smooth finish. Fresh parsley adds a burst of color and brightness, while the gluten-free preparation ensures it's suitable for all guests to enjoy. Whether paired with gluten-free noodles, rice, or fluffy mashed potatoes, this recipe transforms a classic comfort meal into a crowd-pleasing, allergy-friendly favorite perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons sweet paprika
- 1 large onion
- 1 large red bell pepper
- 2 cups chicken broth
- 2 tablespoons gluten-free all-purpose flour
- 1 cup sour cream
- 3 cloves garlic cloves
- 2 tablespoons fresh parsley
Instructions
Season the chicken thighs with salt and black pepper.
In a large pot, heat olive oil over medium-high heat. Add the chicken thighs skin side down. Cook until the skin is golden brown, about 5 minutes on each side. Remove chicken and set aside.
Thinly slice the onion and red bell pepper. Mince the garlic cloves.
In the same pot, add the sliced onion and cook them until they are translucent, about 5 minutes. Stir in the minced garlic and the sliced red bell pepper, and cook for an additional 2 minutes.
Add the sweet paprika to the onions and bell peppers, stirring continuously to coat everything evenly and prevent burning.
Pour in the chicken broth to deglaze the pot, scraping up any brown bits from the bottom.
Return the chicken thighs to the pot. Bring the mixture to a simmer, cover it with a lid, and let it cook for 25 minutes until the chicken is tender and fully cooked.
In a small bowl, mix the gluten-free all-purpose flour with the sour cream until smooth.
Once the chicken is cooked, remove it from the pot again and set it aside on a clean plate.
Slowly add the sour cream mixture to the pot while stirring continuously to prevent curdling. Let the sauce cook for 5 minutes to thicken.
Return the chicken to the pot and coat each piece with the sauce. Simmer for an additional 5 minutes to ensure the chicken is heated through.
Chop the fresh parsley and sprinkle it over the Chicken Paprikash before serving.
Serve hot, traditionally with a side of gluten-free noodles, rice, or mashed potatoes.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 33.4 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 576 mg | 44% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3793 mg | 81% | |
*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.
