A Hungarian classic, this Whole 30 Chicken Paprikash is hearty, comforting, and delicious.
This hearty and delicious Whole 30 Chicken Paprikash is the the ultimate comfort food on cool nights. I grew up with this as a regular dish. Sometimes my mom would serve it over mashed potatoes and other times she would add dumplings to the stew. Either way, it is a delicious and filling meal made with only a few simple ingredients. My mom added a tablespoon of sour cream at the end but that is completely optional and not necessary. The fresh parsley adds a bright flavor at the end and is highly recommended.
Whole 30 Chicken Paprikash
Ingredients
- 2 tbsp extra virgin olive oil
- 4 boneless, skinless chicken breast, cut into one inch pieces
- 1 tbsp salt
- 1 tsp black pepper
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 3 tbsp paprika (Sweet Hungarian)
- 3 roma tomatoes, chopped
- 1 orange bell pepper, finely chopped
- 1 cup chicken broth
- 1 4oz can tomato sauce
- 1 tsp water
- 1 tsp tapioca flour, or gluten- free flour if not Paleo or Whole 30
- 1/2 cup fresh parsley, chopped
- 1/4 cup Unsweetened Nutpods
Instructions
- Add chicken pieces to medium sized bowl. Sprinkle with salt and pepper. Mix well.
- Add oil to large pot over medium-high heat. Add chicken pieces without crowding and cook till brown on all sides (about 5 minutes and then flip for another 5 minutes. Once golden brown remove from pot and set aside.
- Add another tbsp of oil if needed and add onions to the pot. Stir well and cook until soft while scraping up the brown bits from the bottom of the pan (about 5 minutes). Add garlic and continue to cook another minute. Add paprika and stir well cooking an additional 2 minutes.
- Add chopped tomatoes, peppers, and the browned chicken to the pot. Add chicken broth, tomato sauce, and stir. Bring to a boil, turn down to a simmer, cover and cook for 20 minutes.
- In a small bowl mix 1 tbsp water with 1 tbsp tapioca flour or gluten-free flour if not Whole 30. Uncover pot and add flour mixture stirring the stew well. Add 1/4 cup unstweetened Nutpods. *If not Whole 30 you can add 1 tbsp dairy-free sour cream.
- Top with fresh chopped parsley and serve over mashed potatoes. Enjoy.
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