Easy Paprika Chicken
Try this Easy Paprika Chicken recipe.
Try this Easy Paprika Chicken recipe.
- freshly ground black pepper
- 1 tbsp paprika
- 8-12 chicken drumsticks with bone and skin (about 1 kg will yield about 60% meat or thighs if you prefer boneless (600 g / 1.3 lb)
- 1 medium white onion (110 g / 3.9 oz)
- 1 medium red pepper (120 g / 4.2 oz)
- 2 tbsp ghee you can make your own (30 g / 1.1 oz)
- 1 cup chicken stock or water (240 ml / 8 fl oz)
- 1/4 cup heavy whipping cream or coconut milk - i like aroy
- 1/4 cup soured cream or more coconut milk (58 g / 2 oz)
- 1/2 tsp salt or to taste (i used pink himalayan)
- optional: serve with 4-6 cups cauli-rice (1 - 1 1/ will add 3.6 - 5.3 g net carbs per serving)
- Carbohydrate 3.68174625712452 g
- Cholesterol 0 mg
- Fat 0.82440750165523 g
- Fiber 2.42576260091073 g
- Protein 0.958623751886579 g
- Saturated Fat 0.134872500268416 g
- Serving Size 1 1 recipe (7g)
- Sodium 2.25750000434578 mg
- Sugar 1.25598365621379 g
- Trans Fat 0.0822675001661621 g
- Calories 19 calories
Step-by-step
- Pat dry the chicken using a paper towel.
- Season with salt and pepper.
- Grease a large soup pot or a Dutch oven with a small amount of ghee.
- Once hot, add the chicken and cook over a medium-high heat until browned from all sides.
- Pour in the chicken stock or water and bring to a boil.
- Cover with a lid, lower the heat and cook for 25-30 minutes.
- Once cooked, use tongs to remove the chicken and keep aside in a bowl.
- Shred the meat off the bone if you like.
- Meanwhile, peel and finely dice the onion.
- Halve, deseed and slice the red pepper.
- Place the onion to a pan greased with the remaining ghee and cook until lightly browned and fragrant.
- Add the red pepper slices and cook for another 5 minutes.
- Place the onion and pepper into the pot with the chicken stock and add paprika.
- Take off the heat.
- Using a hand blender, pulse until smooth.
- Place back on the stove, pour in the heavy whipping cream and sour cream.
- Place the chicken (with or without bones) back in the pot with the sauce and cook for just about 5 minutes.
- If serving with cauli-rice, follow the steps here to make it.
- Once you "rice" the cauliflower, place in a pot and add half of the sauce from the chicken.
- Cook for 6-8 minutes and enjoy!
- Alternatively, try with Keto Buns.
Easy Paprika Chicken: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, after-school activities, and the endless to-do list, whipping up something from scratch often takes a backseat. But what if I told you there's a recipe that’s both simple and satisfying, ready in under an hour, and completely adaptable to your family’s needs? Enter: Easy Paprika Chicken.
This recipe isn't just quick; it's incredibly versatile. I’ve adapted it countless times, depending on what’s in my pantry and what my family is craving. Sometimes, I’ll use bone-in, skin-on chicken thighs for extra flavor and juiciness, other times, I opt for boneless, skinless breasts for a quicker cooking time. The beauty of this dish lies in its adaptability. You can easily swap out the heavy cream for coconut milk (a favorite in our house!), adjust the spice level with more or less paprika, or even add other vegetables like zucchini or bell peppers for extra nutrients. The core flavors – the smoky paprika, the savory chicken, and the creamy sauce – remain consistently delightful.
One of my favorite things about this recipe is that it’s incredibly forgiving. Don't have exactly the right amount of chicken stock? Water works just fine. No fresh herbs on hand? A pinch of dried oregano or thyme can easily substitute. It’s these adaptable qualities that make it a true weeknight staple.
Beyond its practicality, the Easy Paprika Chicken is genuinely delicious. The paprika lends a beautiful depth of flavor, the chicken is tender and succulent, and the creamy sauce is simply irresistible. We often serve it over cauliflower rice for a lower-carb option, but it's equally delicious with mashed potatoes, rice, quinoa, or even just a simple side salad.
The leftovers are equally amazing. I often pack it for lunch the next day, enjoying the flavorful chicken and creamy sauce reheated in the microwave or even cold. It's a fantastic way to stretch a meal and save time on those busy workdays.
More than just a meal, this recipe represents a commitment to making healthy eating accessible, even amid the chaos of a busy life. It reminds me that delicious food doesn't have to be complicated or time-consuming. With a little planning and the right recipe, even a weeknight dinner can be a celebration of flavor and family.
This Easy Paprika Chicken is more than just a recipe; it’s a testament to the power of simple ingredients, clever cooking techniques, and the importance of finding joy in the everyday moments of cooking and sharing a meal with loved ones. Give it a try, and I guarantee you’ll find yourself adding it to your weeknight rotation, too. The ease of preparation and delicious result makes it a true crowd-pleaser, both within my family and among friends who have been lucky enough to sample this recipe.
I encourage you to experiment with this recipe. Try adding different vegetables, different types of cream, or even different spices to create your own unique variations. The fundamental concept is simple, the flavors are delightful, and the possibilities are endless. Happy cooking!
