Simple Gluten Free Chicken Paprikash (w/ bonus crockpot directions)
This recipe was initially created and published in my book- The Ultimate Keto Cookbook! Just as the description in that book says- it may be one of the star recipes in the whole book. There’s just something SO special about it. I have tried and enjoyed chicken paprikash at a number of local restaurants - but this recipe really truly stands out in comparison.
We have made it so many times since its initial creation. Its earned its spot into the regular rotation- I make it at least once a month. During all the trial and error I found some ways to simplify the recipe. For the book version we breaded and pan fried the chicken first before adding it to the pot. While this is definitely delicious- I think that the payoff may not be worth the extra effort. As I have found it tastes really fantastic without the breading too. The other thing that I tested out was making it in the crockpot. I have also adjusted the meat quantity.
What does chicken paprikash taste like? The best reference I can give it- is that its the European version of Indian Butter Chicken or Chicken Tikka Masala. But of course- a different flavor profile. It has that delicious velvety creamy sauce that absolutely everyone enjoys (at least from my experience.) The paprika is the leading flavor & the spicy paprika gives it a really nice little kick! Feel free to skip that (or even use more sweet paprika in its place.)
Lets talk Hungarian Paprika:
This is EXTREMEMLY important. DO NOT use ANY paprika EXCEPT Hungarian Paprika! Otherwise this recipe will turn out incredibly bland. Imported from Hungary is best- though its ok if you cant find that. I typically buy it from Penzey’s - it has a nice flavor & the most beautiful red color! Penzeys sources it from Hungarian farmers that they work directly with. Some years if the crop production is lower they have to mix it with paprika from other regions.
I have also used the brand Pride of Szeged Sweet and Spice Hungarian Paprika. That’s usually the one that can be found in grocery stores if they carry it.
Just make sure its labeled as Hungarian. Otherwise don’t bother!
When I call for Hungarian Paprika I always mean sweet! Its not actually sweet- its just the mild one :)
Then Spicy Hungarian Paprika is always used in a smaller amount. Think of it kind of like Cayenne- but less spicy. I’m very sensitive to spicy foods and I typically use about 1/2 a tsp when I make this. I find that to be the perfect amount. But I wanted to offer a range as I know everyone has different preferences.
If you don’t want to buy both spices. Go with the Sweet Hungarian Paprika only and then if you want a little heat- add a pinch or two of cayenne.
Crockpot directions: Saute the onions in the butter in a pan on the stove for 10-15 minutes. Add the chicken and cook through. Pour into crockpot turned on high. Add in all the remaining ingredients making sure to whisk in the flour well. Cook on high for about 8 hours. (Note: The time it needs in the crockpot will range depending on your pot. Some heat up significantly higher than others. If your crockpot runs hot you may need less time or could potentially get away with cooking it on low.)
To make this recipe nut free- omit the almond flour and swap in a gluten free all purpose flour. The specific amount needed will range brand to brand. I recommend starting with 3-4 Tbsp. The next time I make it I will figure out the exact quantity using King Arthur Measure for Measure & update the directions here so they can be exact.
Gluten Free Chicken Paprikash (With bonus crockpot directions)
Ingredients
- 3 TBSP Butter, Ghee or butter (regular or dairy free)
- 1 Large Onion, diced
- 8 cloves of garlic, finely chopped
- 2 lbs Chicken Thighs chopped
- 1 Red or Green Bell Pepper, diced
- 1 TSP Himalayn Sea Salt
- ½ TSP Ground Pepper
- 2 TBSP Hungarian Sweet Paprika
- 1/4- 1 Tsp Hungarian Spicy Paprika (1 tsp gives it a nice kick. Use less if you prefer mild or it can be skipped entirely for no spiciness.)
- 1 Can Diced Tomatoes
- 3 Cups cups Chicken Broth (3 Tsp Better than bouillon + 3 cups of water recommended.)
- 3/4 Cup Blanched Almond Flour
- ¾ Cup Sour Cream or Unsweetened Dairy Free Yogurt or Plain Greek Yogurt. (Heavy cream will also work!)
Instructions
- Add to the bowl of a large soup pot or dutch oven the butter and onions and garlic .Saute over medium low heat until the onions are cooked through and lightly golden brown. Add in the peppers and cook for 5 minutes.
- Add in the chicken and saute for a few minutes then add in all of the spices.
- Pour in the tomatoes, broth, flour & sour cream. Whisk flour in making sure to break up any clumps. Place the lid on the pot leaving it open a small crack and simmer on low for 1 1/2-2 hours until it reaches the desired thickness. Stir and check on every so often. It should not stick at all to the pan- unless the heat it too high. Once it reaches a certain thickness it may begin to stick a little at the end of cooking.
- Store in an airtight container in the fridge. Should keep for 5-7 days. It can also be frozen for another day.
Notes
Crockpot directions: Saute the onions in the butter in a pan on the stove for 10-15 minutes. Add the chicken and cook through. Pour into crockpot turned on high. Add in all the remaining ingredients making sure to whisk in the flour well. Cook on high for about 8 hours. (Note: The time it needs in the crockpot will range depending on your pot. Some heat up significantly higher than others. If your crockpot runs hot you may need less time or could potentially get away with cooking it on low.)
To make this recipe nut free- omit the almond flour and swap in a gluten free all purpose flour. The specific amount needed will range brand to brand. I recommend starting with 3-4 Tbsp.