Paprika Chicken with Cauliflower
Chicken thighs simmered in a smoky Hungarian paprika sauce, served over buttery cauliflower florets.
Ingredients
6 oz boneless, skin-on chicken thighs
1½ Tbsp butter or tallow (for searing and cooking)
½ cup cauliflower florets
¼ cup onion, finely chopped
1 clove garlic, minced
1 tsp Hungarian sweet paprika (or smoked paprika)
2 Tbsp sour cream (full-fat)
¼ cup chicken broth
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Optional garnish: chopped parsley or extra paprika dusting
Macronutrients
(makes 1 serving)
Protein: 40g
Fat: 40g
Carbs: 6g
Preparation
Season chicken thighs with salt and pepper. Heat 1 Tbsp butter or tallow in a skillet over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden. Flip and cook for another 3–4 minutes. Remove and set aside.
In the same skillet, reduce heat to medium. Add remaining butter or tallow, then sauté onion for 3–4 minutes until soft. Add garlic and paprika, stirring for 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits.
Return chicken to skillet. Reduce heat to low, cover, and simmer for 10–12 minutes, or until cooked through. Stir in sour cream at the end. Do not boil once sour cream is added.
Meanwhile, steam or lightly boil cauliflower until fork-tender (about 5–6 minutes). Drain and toss with a pinch of salt and a bit of butter or tallow.
Spoon chicken and sauce over cauliflower. Drizzle with olive oil to finish and garnish with chopped parsley or extra paprika if desired.
SUNDAY 260510