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
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 TBSP Kosher Salt
- 1 TBSP Granulated Garlic
- 1 TBSP Granulated Onion
- 1 TSP Ground Cumin
- ½ TSP Paprika smoked or not- your choice
- Fresh Ground Pepper
For the Chicken Paprikash
- 4 Cups Shredded Chicken
- 2 TBSP Olive Oil
- 1 Spanish Onion cut half and sliced thin
- 1/2 Cup Sour Cream
- 2 TBSP Smoked Paprika
- 1/8 TSP Balsamic Vinegar
- 3-4 Pinches of Salt approx
- 4-6 Grinds of Fresh Cracked Pepper approx
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!
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.