Paleo Chicken Paprikash
Indulge in the rich, comforting flavors of this Paleo Chicken Paprikash, a healthy twist on the classic Hungarian dish that’s perfect for a clean-eating lifestyle. This one-skillet recipe features tender, juicy chicken thighs simmered in a luscious, velvety sauce made with sweet paprika, sautéed onions, bell peppers, and creamy coconut cream. With its bold spices and fragrant garlic, this dairy-free, gluten-free, and grain-free meal is as nourishing as it is flavorful. Ready in just an hour, it's an ideal dinner option for busy weeknights or a hearty weekend treat. Garnished with fresh parsley and served on its own or over your favorite paleo-friendly base, this wholesome comfort food will satisfy cravings while keeping you on track with your paleo goals! Keywords: paleo chicken paprikash, gluten-free chicken recipes, dairy-free chicken dish, easy one-skillet meals.
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 2 tablespoons coconut oil
- 1 large onion
- 1 large bell pepper
- 3 cloves garlic cloves
- 3 tablespoons paprika
- 1 cup chicken broth
- 1 cup coconut cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat.
Season 2 pounds of chicken thighs with salt and black pepper.
Add the chicken thighs to the skillet and brown on both sides, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add 1 large chopped onion and 1 large sliced bell pepper. Cook until the onion is translucent and the pepper is tender, about 5 minutes.
Add 3 minced garlic cloves and cook for another minute until fragrant.
Stir in 3 tablespoons of paprika, mixing well to coat the onions and peppers.
Pour in 1 cup of chicken broth, scraping up any brown bits from the bottom of the skillet.
Return the chicken thighs to the skillet, covering them with the sauce.
Reduce the heat to low and simmer, covered, for 25-30 minutes, until the chicken is cooked through and tender.
Stir in 1 cup of coconut cream, and cook for an additional 5 minutes to heat through.
Adjust seasoning with more salt and pepper if desired.
Garnish with 2 tablespoons of chopped fresh parsley before serving.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 140.5 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 271 mg | 21% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3870 mg | 82% | |
*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.
