Whole30 Chicken Paprikash
Indulge in the rich, smoky flavors of this Whole30 Chicken Paprikash, a healthy spin on the classic Hungarian dish that's both dairy-free and gluten-free! Featuring tender chicken thighs simmered in a luxuriously creamy sauce made with sweet Hungarian paprika, coconut milk, and tomato paste, this recipe delivers authentic flavors with a wholesome twist. Aromatic garlic and onions, alongside a vibrant pop of red bell pepper, create a perfectly balanced base, while ghee adds a touch of richness. Ready in under an hour, this one-pan meal is perfect for weeknight dinners or meal prep, and it’s served beautifully with a garnish of fresh parsley. Whether you're following a Whole30 plan or just craving comfort food, this recipe will satisfy both your health goals and your taste buds!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Ghee
- 1 large Onion
- 3 Garlic cloves
- 2 tablespoons Sweet Hungarian paprika
- 2 tablespoons Tomato paste
- 2 cups Chicken broth
- 1 cup Coconut milk
- 1 large Red bell pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat the ghee in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove and set aside.
In the same skillet, add the onions and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sweet Hungarian paprika and tomato paste, cooking for an additional minute to blend the flavors.
Add the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, ensuring they're partially submerged in the liquid. Cover and cook on low heat for about 20 minutes.
Add the chopped red bell pepper to the skillet, cover, and continue cooking for another 10 minutes or until the chicken is cooked through.
Remove the chicken pieces, and stir in the coconut milk into the sauce, allowing it to heat through without boiling for about 3 minutes.
Adjust seasoning with more salt and pepper if needed.
Return the chicken to the skillet and let it warm through briefly.
Serve the chicken paprikash hot, garnished with fresh parsley.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 955 mg | 20% | |
*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.
