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Paprika, Coconut Chicken
Ingredients:
- 1 medium onion, chopped
- 1–2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 2 teaspoons (or more) Expeller-Pressed Coconut Oil
- 1 chicken, cut up
- 1 cup chicken broth
- 1 tablespoon sweet, Hungarian paprika (or to taste)
- 1–1 1/2 tablespoons coconut flour
- 8 ounces sour cream
Directions:
Sauté onion and garlic in oil. Add chicken; brown on all sides. Add broth and paprika to taste. Cover and simmer until chicken is tender (Do not boil but simmer; this may take longer.). You may want to remove the white meat first.
Remove all chicken; keep chicken warm while preparing sauce. Reserve cooking liquid from chicken.
Mix coconut flour and sour cream, add a bit of sauce from chicken, and mix together. Put this back into the pot used for cooking chicken and mix with sauce. Cook for 1 minute without boiling. Taste for seasoning and add salt if necessary or more paprika. Return chicken pieces to the pot.
Serve with noodles or rice.
Recipe submitted by Simi, Los Angeles, CA.
