CHICKEN PAPRIKASH RECIPE
THIS SHREDDED CHICKEN PAPRIKASH RECIPE IS: GLUTEN FREE, PRIMAL, LOW CARB AND WHEAT BELLY FRIENDLY.
Whoever thought up the first chicken paprikash recipe was a flavor genius. This recipe is so simple but so satisfying on every level. It's warming, nourishing, filling and tastes great too. Chicken paprikash definitely qualifies for one of my comfort foods, which is great because this recipe is gluten free.
This is a recipe that I grew up on. One of my grandmothers was Hungarian and made a mean chicken paprikash. Her favorite way to serve it was over wide egg noodles that were slathered up in butter. It was delicious! A couple years ago, I would have made up some fresh spaetzle, browned it off in some butter and added a little parsley before mounding on the paprikash. Now being gluten free and paleo, I just dig into the paprikash as the main event.
This is one of the dinner ideas which is based off of our shredded chicken recipe. My suggestion is to take a look at that recipe for more detail if you don't already have some on hand. I've added in the ingredients and basic instructions for making shredded chicken, but certainly go into more depth in the dedicated post.
I love the fact that if you already have the shredded chicken on hand that this recipe takes about 15 minutes to put together. All you have to do is reheat the chicken, lightly caramelize the onion and mix it all together. So easy! If you don't have it on hand, it is a longer process to braise the chicken.
THANKSGIVING LEFTOVER IDEA: After thanksgiving has come and gone, you can make a fantastic Turkey Paprikash with your leftover bird. This is particularly true if you have leg or thigh meat. Simply shred it up in place of the shredded chicken and add in the remaining ingredients for a fantastic meal.
QUICK COOKING TIP: You will see that the chicken paprikash recipe calls for smoked paprika. There is a big difference between sweet, smoked and regular paprika. For this recipe, the use of smoked paprika (whether Hungarian or Spanish doesn't matter) is important to a deep, really nice smokey flavor. To learn more about different types of paprika, check out this great post from The Kitchn.
Let's get to preparing the chicken paprikash recipe!
Shredded Chicken Paprikash Recipe
This chicken paprikash recipe is so simple but so satisfying on every level. It's warming, nourishing, filling and tastes great too.
Ingredients
To Make The Shredded Chicken (if you don't already have on hand)
- 12 Boneless Skinless Chicken Thighs
- 1.5 Cups Chicken Stock
- 1 Spanish Onion, cut half and sliced
- 5-7 Cloves Raw Garlic, cut in half
- 1 tablespoon Kosher Salt
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 teaspoon Ground Cumin
- ½ teaspoon Paprika, smoked or not- your choice
- Fresh Ground Pepper
For the Chicken Paprikash
- 4 Cups Shredded Chicken
- 2 tablespoon Olive Oil
- 1 Spanish Onion, cut half and sliced thin
- ½ Cup Sour Cream
- 2 tablespoon Smoked Paprika
- ⅛ teaspoon Balsamic Vinegar
- 3-4 Pinches of Salt, approx
- 4-6 Grinds of Fresh Cracked Pepper, approx
Instructions
For the Shredded Chicken (if you don't already have some)
- Prehead the oven to 400 degrees.
- Slice the onion and add to the bottom of a baking dish. Add the garlic.
- Clean and season the chicken thighs and layer into the baking dish.
- Add the stock and cover tightly with foil.
- Cook in the oven for 1 hour to 1 hour 10 mins.
- Remove the chicken from the baking dish and shred.
For the Chicken Paprikash
- Heat a stainless or other thick pan over medium high heat and add the olive oil.
- When the oil is shimmering, add in the onion. Add a pinch of salt, stir and cover. Cook for 10-12 minutes, stirring occasionally. The onion is cooked when tender and lightly browned.
- Add in the shredded chicken.
- Add in the sour cream and smoked paprika. Stir to incorporate well.
- Add in the drops of balsamic vinegar, salt (to taste) and pepper.
- Stir. Taste. Adjust your seasonings. Stir and taste again.
- Serve hot, topped with sour cream and enjoy!
Nutrition Information
Yield
4Amount Per Serving Calories 438
Final Thoughts on the Chicken Paprikash Recipe:
Here's the thing... If you're not gluten free, make up some egg noodles or spaetzle to really enjoy the dish the way I grew up with it. About four months ago I would have even made some white rice to absorb some of the rich, smoky paprika sauce... but that's not paleo or wheat belly friendly. The great news is that this recipe still tastes awesome just the way it is, with nothing else needed. Not sure that my grandmother would approve, but hey, the times are different.
My hope is that you give the recipe a try and let me know how you liked it. We'll mark up a point in the win column if it makes you smile.
[…] GET THE RECIPE […]
This looks SO good!! I am officially craving this cozy-looking chicken now. I thought it was noodles at first glance, but now that I see it is chicken it looks so hearty and impossibly flavorful. Yumz.
Thank you so much... and thanks for taking a minute to stop in and check out the site. Are you making any family recipes for the upcoming holiday?
I've jut started my family on a paleo / low carb plan and I'm looking for recipes that will really convert my Dad, he is a lover of big flavours and comfort foods and I think he'll love this! So many recipes on here that I'm dying to try. Thanks!
Hi Sarah:
I am currently eating low-carb too, so there's more to come!
Thank you for taking the time to write your thoughts on this.
Have an excellent day in the kitchen!
Scott
[…] my body just craves some old world cooking… think sausage and sauerkraut, stuffed cabbage, chicken paprikash or an alternate take on this recipe: butter cabbage and sausage. I love it […]
My Gram used to make me this dish all the time. It looks so good and I can remember just how delicious her kitchen smelled when she was making it. Thanks for posting- going to make this recipe soon!
Hey Skyler:
Thanks for writing.
How did the paprikash come out?
Have a delicious day in the kitchen and happy eating!
Scott
[…] Shredded Chicken Paprikash […]
[…] Smoky and spicy made with paprika. Great to add to paprikash or to serve with […]
Turned out bland, so we added onion powder, cayenne, and mozzarella, all of which gave it a kind of pizza feel (but not too strong). Thanks for the recipe.