Paprika Coconut Chicken
Recipe: #5564
May 28, 2012
Categories: Chicken, Coconut, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, Low Sodium, No Eggs, Whole Chicken, Chicken Dinner, more
"If you do not use coconut flour or have sour cream on hand, this is what I have done with great results. I used cream cheese and no flour. Just whisked in the cheese to the sauce in the pan. The servings are relative to how many chicken pieces you use. I use only 2 chicken legs and thighs as it is only the two of us."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (546.5 g)
- Calories 526.5
- Total Fat - 19 g
- Saturated Fat - 7.4 g
- Cholesterol - 972.4 mg
- Sodium - 548.6 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1.7 g
- Sugars - 1.8 g
- Protein - 75.4 g
- Calcium - 141.4 mg
- Iron - 10.6 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a Dutch oven, saute onion and garlic in oil until slightly golden; remove and set aside.
Step 2
Add chicken and brown on all sides; using more oil if needed.
Step 3
Mix broth with the paprika and cayenne (if using) and add to pot along with the onion mixture.
Step 4
Cover and simmer chicken until tender; do not boil - but simmer, this will take a wee bit longer; you may want to remove white meat first.
Step 5
When chicken is done, remove from pot and keep warm while making sauce.
Step 6
Mix coconut flour and sour cream, add a bit of sauce from pan and mix well.
Step 7
Put this mixture back into the pot and whisk until all is combined.
Step 8
Cook for 1 minute without boiling; taste for seasoning, and if needed add salt or more paprika.
Step 9
Return chicken pieces to pot.
Step 10
Serve with noodles or rice.
Tips
No special items needed.
4 Reviews
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