Keto Chicken Paprikash
A one pot wonder
I’ll be honest. I don’t know much about Hungarian cuisine. I’ve only ever made a Keto Goulash on the show. But I’m slowly learning and trying new dishes. However I am familiar with Chicken Paprikash. After all it was served at my wedding. But it’s nothing like the real deal at all. I guess I ate some adapted version of it. Today however I’m doing my best to make it as authentic as possible and at the same time Keto friendly. So enjoy!
What do you eat it with?
For me personally there is just one thing that goes with a dish like this. It’s cauliflower rice. Of course you can have it with zucchini noodles, shiratake noodles, Keto bread or even Keto naan. There are plenty of options. My favourite one though, is a spoon.
Keto Chicken Paprikash
This keto chicken paprikash features tender chicken legs cooked in a rich Hungarian paprika sauce and finished with sour cream for a creamy, flavorful meal.
Ingredients
- 1 kg whole chicken legs skin-on (drumsticks and thighs)
- 1 Tbsp goose fat
- 100 g onion diced
- 100 g green bell pepper diced
- 3 tsp Hungarian paprika
- ½ tsp black pepper
- 1 tsp salt
- 500 ml chicken stock
- 75 g sour cream
Instructions
- Preheat the oven to 180°C (350°F).
- Season the chicken with the salt and black pepper.
- Heat the goose fat in a Dutch oven over medium-high heat. Working in batches, add the chicken skin-side down and cook for 4–5 minutes, until golden brown. Flip and cook for another 2 minutes. Remove and set aside.
- Reduce the heat to medium. Add the onion and cook for 4–5 minutes, until softened and golden brown. Add a little of the chicken resting juices if needed to deglaze the pan.
- Add the green bell pepper and cook for 2–3 minutes, until softened.
- Add the Hungarian paprika and cook for 30–60 seconds, stirring constantly.
- Pour in the chicken stock and bring to a boil.
- Return the chicken and any resting juices to the Dutch oven. Cover and bake for 45 minutes, until the chicken is fully cooked and tender.
- Remove from the oven and place the Dutch oven over medium-high heat. Simmer uncovered until the sauce has reduced to your desired consistency.
- Add a few spoonfuls of the hot sauce to the sour cream in a small bowl and mix until smooth.
- Reduce the heat to low. Stir the sour cream mixture into the sauce until fully combined.
- Serve immediately.
Nutrition
Calories: 356kcalCarbohydrates: 8gProtein: 22gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 120mgSodium: 480mgPotassium: 448mgFiber: 1gSugar: 4gVitamin A: 867IUVitamin C: 18mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!
I did not love it. But now I definitely know what Hungarian paprika tastes like.
Add button quartered mushrooms and chopped up 1 or 2 tomatoes. Use peppercorns rather than pepper and i squished clove garlic. Tea spoon salt. Take out 1/2 a cup of the stock and put sour cream into cup. Stir and mixes better then put back into main pot. Now you have still keto hungarian chicken paprika my 97 yo granny (still alive) 2020 taught me. My favorite meal but i miss non keto nokadli that normally goes with it.
I made this keto chicken paprikash. I must say it is easy to make.It reminds me of my mother in law. My husband and I like it. We ate it with the keto naan I made. It’s different from other keto dishes I make. I did not cook it in the oven coz it is summer. Turning the oven on will turn the house like a sauna. I think I need to put more salt but otherwise will make it again. I have to make rice for my husband next time.