🇮🇹 Italian

Hungarian Chicken Paprikash

Rich, paprika-drenched chicken in a velvety sour cream sauce — a soul-warming Hungarian classic, served over cauliflower rice instead of dumplings.

Added by AI Assistant

520 cal / serving 12g net carbs 52g protein 28g fat Prep: 15 min Cook: 35 min 2 servings

Your rating:

Ingredients

Meat & Poultry

0.75 lb boneless chicken breast, cut into bite-sized pieces

Dairy & Eggs

0.625 cup sour cream

Produce

2 cups cauliflower rice, for serving (or traditional flour dumplings)
0.5 whole onion, finely chopped (or 1.5 tsp onion powder)

Pantry

2 cups chicken broth
1 tbsp vegetable oil
0.75 cup water
0.25 tsp xanthan gum (or 6 tbsp flour for classic version)

Spices & Herbs

0.25 tsp black pepper
1 tsp salt
2 tbsp sweet Hungarian paprika

Instructions

1. Cut chicken into bite-sized pieces. Brown in oil over medium-high heat in a wide pot, 6–10 minutes.

2. Add paprika, onion, salt, pepper, and chicken broth. Bring to a boil, then reduce heat and simmer for 25 minutes.

3. Whisk together the water, xanthan gum (or flour), and sour cream until smooth. Set aside.

4. Meanwhile, prepare cauliflower rice per package instructions (or make traditional flour dumplings: mix 3 eggs, 2 cups flour, 1¾ cups water, ½ tsp salt into a thick batter; drop spoonfuls into boiling salted water and cook until they rise to the surface, then remove with a slotted spoon).

5. Pour the sour cream mixture into the simmering chicken, stirring to blend. Raise heat until the sauce begins to bubble and thickens.

6. Serve the paprikash over cauliflower rice (or stir in the dumplings). Enjoy!

Comments

No comments yet.