Chicken Paprikash
Chicken thigh provides complete protein and stays juicy even after stewing. Sour cream and paprika make the sauce softer and richer, while xanthan keeps the texture together without wheat flour. This is one of the most practical hot keto dishes in a Hungarian style.
Cut the boneless skinless chicken thigh (1000 g) into large pieces. Slice the onion (120 g) and heat the olive oil (30 g) in a deep pan or sauté pan.
Cook the onion (120 g) for 4 minutes until soft, then add the paprika (4 g) and stir right away so it blooms without darkening. Immediately add the chicken thigh (1000 g), pour in the water (300 g), and season with the salt (7 g) and black pepper (1 g).
Stew the chicken under a lid for about 30-35 minutes until tender. Mix the sour cream (200 g) with xanthan gum (1 g), stir it into the sauce over low heat, and warm for another 2-3 minutes until the gravy turns silkier.
Serve the chicken paprikash hot. The sauce matters as much as the chicken here, so do not let it reduce too far at the end.
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