Paprika Coconut Chicken
Created by Luvcookn on May 28, 2012
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Recipe #5564
Ingredients
- 1 medium yellow onion, chopped
- 2 to 3 cloves garlic, chopped
- 2 teaspoons coconut oil (or more) or olive oil
- 3 1/2 pounds whole chicken (cut up OR any pieces you like)
- 1 cup chicken broth
- 1 tablespoon paprika (sweet Hungarian paprika, or to taste)
- Pinch of cayenne (optional)
- 1 to 1 1/2 tablespoons coconut flour (fine grind) or all purpose flour
- 8 ounces sour cream
How to Make
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Step 1: In a Dutch oven, saute onion and garlic in oil until slightly golden; remove and set aside.
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Step 2: Add chicken and brown on all sides; using more oil if needed.
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Step 3: Mix broth with the paprika and cayenne (if using) and add to pot along with the onion mixture.
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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.
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Step 5: When chicken is done, remove from pot and keep warm while making sauce.
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Step 6: Mix coconut flour and sour cream, add a bit of sauce from pan and mix well.
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Step 7: Put this mixture back into the pot and whisk until all is combined.
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Step 8: Cook for 1 minute without boiling; taste for seasoning, and if needed add salt or more paprika.
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Step 9: Return chicken pieces to pot.
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Step 10: Serve with noodles or rice.
Nutritional Facts
- 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