Paprika Coconut Chicken

Prep Time
Cook Time
Ready In

"If you do not use coconut flour or have sour cream on hand, this is what I have done with great results. I used cream cheese and no flour. Just whisked in the cheese to the sauce in the pan. The servings are relative to how many chicken pieces you use. I use only 2 chicken legs and thighs as it is only the two of us."

Original recipe yields 4 servings


  • Serving Size: 1 (546.5 g)
  • Calories 526.5
  • Total Fat - 19 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 972.4 mg
  • Sodium - 548.6 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.8 g
  • Protein - 75.4 g
  • Calcium - 141.4 mg
  • Iron - 10.6 mg
  • Vitamin C - 18.7 mg
  • Thiamin - 0.2 mg

Step 1

In a Dutch oven, saute onion and garlic in oil until slightly golden; remove and set aside.

Step 2

Add chicken and brown on all sides; using more oil if needed.

Step 3

Mix broth with the paprika and cayenne (if using) and add to pot along with the onion mixture.

Step 4

Cover and simmer chicken until tender; do not boil - but simmer, this will take a wee bit longer; you may want to remove white meat first.

Step 5

When chicken is done, remove from pot and keep warm while making sauce.

Step 6

Mix coconut flour and sour cream, add a bit of sauce from pan and mix well.

Step 7

Put this mixture back into the pot and whisk until all is combined.

Step 8

Cook for 1 minute without boiling; taste for seasoning, and if needed add salt or more paprika.

Step 9

Return chicken pieces to pot.

Step 10

Serve with noodles or rice.

Tips & Variations

No special items needed.



This is easy to make and the instructions are fine, but we were a little disappointed in the finished product. It took me forever to find coconut flour (and it is pricey!), and I assume that using it was for gluten-free reasons, not taste, because we tasted no coconut. The sauce never thickened up enough and had a gritty texture. This is all personal preferences and not the recipes fault. I will try this again and just use regular flour or cornstarch. ETA: I tried some of the flour on a spoon and it is gritty. I am told there are finer grinds, but at the prices, I will just use all-purpose flour. Other than the grittiness, the flavors were fine, so I have upped my stars to 4 because the problems were not the recipes fault,

review by:
(30 Apr 2014)


Loved this combination, absolutely delicious! Subbed butter for the coconut oil simply because I did not have it on hand, did have the coconut flour. Used sour cream but looking forward to making it with cream cheese next time around. Yes there will be next times for this great tasting chicken. Another winner!

review by:
(31 Dec 2013)


I'm not sure if I should even rate this I did make a few changes. I didn't use ccoconut oil and I looked forever trying to find coconut flour so I didn't use either and instead of the sour cream I used Philly cooking cream. I giving it 5 stars because even with all the changes it was still very good and everyone loved it. I made this for the Billboard tag game in the community forum. thank you!

review by:
(15 Aug 2012)


Lovely recipe that uses ingredients that I enjoy. I'm just not sure all of the flavors went together. It couldn't decide if it was Hungarian or Asian lol. My Mom threw this together for me on a night I didn't feel like cooking, and she browned frozen chicken tenders on the foreman grill while she was sauteeing the onion and garlic. She didn't like having to remove the chicken to stir in the flour and sour cream. We also had to add salt. I can't figure out why we could barely taste the Hungarian usually has a nice strong flavor. We enjoyed this over jasmine rice with a salad. Made for the Billboard recipe tag game.

review by:
(8 Jun 2012)