What is paprika chicken?
It’s an Eastern European dish with Hungarian roots that is also cooked in the Czech Republic. It is famous mostly for the genuine and original paprika that is used; nevertheless, to increase flavor, additional ingredients including butter, lard, onions, sour cream, and garlic are added.
Important Hints for Keto Chicken Paprika
Sauté: Sauté the chicken first so that it will blend flavorfully with the paprika.
Always try to add sour cream that is room temperature and do so gradually. Sour cream will curdle if it is added cold to a heated liquid. You have the dairy-free option of using coconut cream in place of the heavy cream.
For additional flavor, I used skin-on, bone-in chicken drumsticks and thighs, but it requires a little more time to cook. Alternatively, you might use boneless, skinless chicken thighs.
Add more seasonings, such as cayenne, cumin, Moroccan flavors, garlic powder, and onion powder. This is not required.
Store — For up to 5–6 days in the fridge, place them in airtight containers.
Instant-pot Keto Hungarian chicken Paprikash
Press the Saute mode button after turning on the instant pot.
Fry the onions and pepper in oil until they are tender.
Chicken should be added and cooked until browned on all sides. Add smoked and sweet paprika, then mix to combine.
Mix well with the onions and peppers that have been cooked before adding the chicken stock to the pot.
Set the vent valve to the sealed position and set the manual setting for 12 minutes on high pressure.
Stir in the sour cream, heavy whipping cream, and xanthan gum after performing a manual pressure release, opening the saucepan.
Once the sauce starts to thicken, select the saute mode.
Serve!
How should I serve these paprika chicken thighs that are keto?
Serve it with roasted broccoli, cauliflower, or green beans, keto bread or naan, zucchini noodles, shirataki noodles, or over a bed of cauliflower rice or mashed cauliflower.
With what do you eat it?
A dish like this works well with just one thing in my opinion. The rice is cauliflower. Of course, you can eat it with shiratake noodles, keto bread, keto naan, or even zucchini noodles. There are a lot of choices. A spoon, nevertheless, is my personal favorite.
Keto Chicken Paprikash
Ingredients
- 1 kg chicken thighs, bone-in, skin one
- 1/4 cup heavy whipping cream
- 1 tsp smoked paprika powder
- 1 tbsp sweet paprika powder
- 1 1/2 cups chicken stock
- 4 tbsp extra virgin olive oil
- 1 red bell pepper, finely sliced
- 2 tbsp fresh parsley, finely chopped
- 1/2 cup sour cream
- 1 small onion, finely sliced
- 1/2 tsp xanthan gum
Instructions
- Keto Instant Pot paprikash with chicken from Hungary
- Switch to the Saute mode after turning on the instant pot.
- Add oil, then sauté the pepper and onions until they are tender.
- Add the chicken and heat it through. Add smoked and sweet paprika and mix to coat.
- Stir thoroughly before adding the chicken stock to the pot with the sautéed onions and peppers.
- Vent valve should be sealed and set to Manual for 12 minutes on high pressure.
- Open the saucepan, perform a manual pressure release, and then mix in the heavy whipping cream, sour cream, and xanthan gum.
- Cook the sauce until it thickens by selecting the saute mode.
- Serve!
