Keto Chicken Paprikash : This low carb chicken paprikash is a rich, hearty dish that brings the best of Hungarian cuisine right into your kitchen without all the carbs.
What is Chicken Paprikash?
Chicken Paprikash (or Paprikás Csirke in Hungarian) is a classic Hungarian dish featuring chicken simmered in a sauce rich with sweet paprika and sour cream. The dish is loved for its simplicity, depth of flavor, and creamy texture.
Tips and Tricks for the Best Keto Chicken Paprikash
- Use bone-in, skin-on chicken thighs: These provide the best flavor and texture. Plus, the extra fat is great for staying within keto macros.
- Don’t burn the paprika: Paprika can turn bitter if overheated, so make sure to cook it gently for just 30 seconds to a minute before adding liquid.
- Add a pinch of smoked paprika: If you love a smoky flavor, mix in 1/2 teaspoon of smoked paprika alongside the Hungarian paprika.
- For a thicker sauce: If you want an even thicker sauce, whisk in a little xanthan gum (a popular keto thickener) at the end of cooking.
Variations to Try
Vegetarian Paprikash: Swap the chicken for hearty vegetables like mushrooms, zucchini, or cauliflower. You can also use tofu or seitan for a keto-friendly vegetarian option.
Spicy Chicken Paprikash: Add some heat with hot paprika or a dash of cayenne pepper. Hungarian cuisine often uses both sweet and hot paprika, so feel free to customize the heat level.
Keto Paprikash Soup: Want a lighter, more broth-based dish? Add extra chicken broth to the sauce and serve the paprikash as a soup, perfect for chilly days.
How to Serve Keto Chicken Paprikash
To keep this dish keto-friendly, serve it with low-carb sides. Here are a few serving suggestions:
- Cauliflower Rice: This is a perfect keto substitute for traditional rice or noodles.
- Zoodles (Zucchini Noodles): These make for a light and low-carb noodle alternative.
- Mashed Cauliflower: Creamy and comforting, mashed cauliflower pairs perfectly with the rich paprikash sauce.
You can also serve it with a simple green salad or steamed vegetables for a lighter meal.
How to Store Keto Chicken Paprikash
In the Refrigerator: Store leftovers in an airtight container for up to 3 days. The flavors only get better with time!
In the Freezer: You can freeze this dish for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it on the stove over low heat until heated through. You may need to stir in some extra cream or broth to revive the sauce’s consistency after freezing.
Recipe FAQs
Is Paprika Keto-Friendly?
Yes! Paprika is not only keto-friendly but also packed with health benefits. It’s rich in antioxidants and can add a depth of flavor to keto recipes without adding carbs. Just make sure you’re using authentic Hungarian paprika for the best flavor.
Can I Use Chicken Breast Instead of Thighs?
Absolutely! While chicken thighs add a bit more fat and flavor, which is ideal for a keto diet, you can substitute them with chicken breasts if you prefer. Just be mindful that chicken breasts may cook faster, so reduce the cooking time to avoid drying out the meat.
Can I Make This Dairy-Free?
Yes, you can make a dairy-free version by substituting the sour cream with full-fat coconut cream or a dairy-free sour cream alternative. You may also want to skip the heavy cream or replace it with unsweetened almond milk for a lighter sauce.
Keto Chicken Paprikash
Keto Chicken Paprikash : This low carb chicken paprikash is a rich, hearty dish that brings the best of Hungarian cuisine right into your kitchen—without all the carbs.
Ingredients
- 1 kg chicken thigh fillets (bone-in or boneless) (2.2 lb)
- 4 tbsp extra virgin olive oil (60 ml/2 fl oz)
- 1 ½ cups chicken stock (360 ml/12 fl oz)
- 1 small yellow onion, sliced
- 1 red bell pepper, sliced
- 1 tbsp sweet paprika powder
- 1 tsp smoked paprika powder
- ¼ cup heavy whipping cream (60 ml/2 fl oz)
- ½ cup sour cream (115 g/4 oz)
- 2 tbsp fresh parsley, finely chopped
- ½ tsp xanthan gum or glucomannan powder
Instructions
- Start by peeling and slicing your onion, and finely slicing the bell pepper.
- Heat half the olive oil in a large pan or Dutch oven. Add the onions and bell peppers, cooking them over high heat until softened. Once done, remove from the pan and set aside.
- In the same pan, add the rest of the olive oil and sear the chicken fillets in batches until they’re browned on the outside. Sprinkle with sweet and smoked paprika, stirring to coat the chicken evenly.
- Return the onions and peppers to the pan and pour in the chicken stock. Bring it to a simmer and let it cook for 30 minutes, allowing the chicken to absorb all those flavors.
- In a small bowl, mix the sour cream, heavy cream, and xanthan gum. Add this mixture to the pan and cook for another 5 minutes until the sauce thickens slightly.
- Stir in half of the fresh parsley, and serve over cauliflower rice or shirataki rice. Garnish with the remaining parsley for a pop of color.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 545Total Fat: 40gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 238mgSodium: 387mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 42g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Keto Chicken Paprikash is a perfect dish for anyone on a low-carb diet who doesn’t want to compromise on flavor. This Hungarian-inspired meal brings warmth and richness, making it ideal for both family dinners and meal prep. With a few simple swaps and some keto-friendly sides, you’ll have a delicious dish that stays true to the traditional flavors while fitting neatly into your keto lifestyle.
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