There is something about the cooler weather that drives me to make meals from my Polish heritage. Chicken Paprikash, Stuffed Cabbage, Pierogis…I’m getting hungry just thinking about it all!
Chicken Paprikash is definitely one of my favorites though. I have definitely had to make some substitutions in my recipes for ingredients that make me feel my best, but you would never know with all the flavor in this dish.
When I think comfort, I almost always think Chicken Paprikash. There are so many ways to make this your own. I used to bone-in thighs, but you could always use boneless chicken thighs or chicken breasts. Whatever you have on hand!
When my mom makes this, she dumps an entire helluva chip dip to mix in with the traditional spetzels (which is so damn good). However, as I don’t do so great with dairy anymore, I use full fat canned coconut milk. Get creative though and make this dish your own! I love to serve this over cauliflower rice, cauliflower mash, or even brown rice pasta if you do well with that.
Serves: 4
Ingredients:
1 lbs. bone in chicken thighs
15 oz crushed tomatoes
1 Tbsp ghee
2 Tbsp paprika
1 1/2 tsp sat
1/2 tsp pepper
2 cloves of garlic, minced
1/2 yellow onion, chopped very finely
1/4 cup of coconut cream, chilled in the refrigerator two days prior preferably
Juice of 1/4 lemon
Serve over cauliflower rice, or mashed potatoes
- Preheat the oven to 350 degrees F
- Pat the chicken thighs with a paper towel and make sure they are dry. This will help the skin get crispy. Season with salt and pepper
- Place the chicken skin down in a medium hot skillet that has oil or ghee in it and is oven safe
- Let the chicken cook for 5 minutes then flip
- Add onion and garlic allow to become translucent and fragrant while the other side of the chicken cooks (about 5 minutes). Continue to stir the onion and garlic so it does not burn
- Add spices, and tomatoes to the pan then place in the oven for 15 minutes or until the chicken is fully cooked through
- Remove from oven and add coconut cream and lemon juice
- Mix the sauce together and service over cauliflower rice, potatoes, or any form of starch you like!