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.
Nutrition Info (Per serving)
Net Carbs: 2g
This recipe makes 8 servings. Get this recipe on myfitnesspal. My recipe had 8 pieces of chicken so each serving has 1 piece of chicken only. Please also note that if you use a different meat or different cut of chicken the macros will vary.
Heat the goose fat or any other fat of choice in a dutch oven and once it's almost smoking hot add the chicken skin side down and cook. I recommend cooking the 4 thighs first and then the 4 drumsticks. Once the skin is nice and golden brown flip over and cook for about 2 minutes. Cook on the skin side for about 4-5 minutes
Once the chicken has been removed add in the onions and cook on a medium heat till they turn nice and golden brown. You can pour in some of the chicken resting juices while cooking to deglaze the pan.
Add the bell pepper in once the onions have caramelized a bit. Once they soften add in the paprika and cook for 30-60 seconds just till everything is mixed in well.
Then add the stock and bring to the boil. Add in the chicken and cover with a lid and put in an oven at 180C for 45 minutes. Make sure the oven has been preheated for 20 minutes before hand.
Alternatively you can cover it and cook on a low heat on the stove top for about 30-40 minutes till the chicken is cooked through and the sauce has reduced.
After 45 minutes bring the saucepan back on the heat and boil to reduce the sauce if you want it thicker. Take a few spoons of sauce and mix it with the sourcream in a bowl. This is called tempering the sour cream to prevent it from splitting when added to the boiling sauce.
Once the sauce has thickened add the sour cream mixture and give everything a good mix.
Chicken paprikash is DONE! Garnish with parsley or chives for decoration or just serve as it is with some cauliflower rice.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.