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whole30chickenpaprikash

Whole 30 Chicken Paprikash

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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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