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Chicken Paprikash

Marla Hingley
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 3 tsp oil
  • 1 onion thinly sliced
  • 3 cloves garlic minced
  • 2 Tbsp GFC Flour Blend for Cooking
  • 2 Tbsp paprika
  • 1 cup GF chicken stock
  • 14 oz can whole tomatoes crushed by hand
  • 1 ½ lbs chicken breast cubed
  • 1/3 cup sour cream*

Instructions
 

  • Add oil to a large skillet, and sauté onions until tender, then add garlic stirring for another minute.
  • Add the paprika (and a bit more oil if necessary to help moisten the paprika), stirring to evenly distribute spice and to allow the flavors in the paprika to bloom, about a minute. Stir in flour completely then pour in stock, tomatoes, cover and simmer for 15 minutes.
  • Season chicken with a bit of salt and pepper then add to skillet. Stir occasionally (uncovered), until chicken is fully cooked, about 10 minutes.
  • Remove from heat and stir in sour cream. Serve over rice or gluten free noodles, and garnish with fresh parsley if desired

Notes

*for dairy free option - use pureed tofu, canned coconut milk or cashew cream
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