If you haven’t had it before then you need to know that Chicken Paprikash is a Hungarian dish that is pure comfort food. It’s typically served over rice, spaetzle, or noodles but when eating keto we serve it over riced cauliflower and it’s still an amazing comforting dish. If you’re eating keto or low carb then you definitely need to try this Keto Chicken Paprikash recipe.

The first time I had Chicken Paprikash I was on a short term mission trip to Brazil. I was volunteering at a children’s home and there was a Hungarian couple volunteering there as well. They made us dinner one night and it was just the most amazing Chicken Paprikash. Since then I’ve had a love affair with it and love to try different ones.

A Little Disclaimer

Now, a word of warning- the recipe that I’m about to give you is the very Americanized version of Chicken Paprikash that I make for my family. It should also be noted that even among the Hungarians I know that everyone has their own version of Chicken Paprikash. I think it’s a little like chili for Americans- we all have our own recipes and preferences.

Tips for a Successful Keto Chicken Paprikash

• Get a good quality paprika. Like the name implies, this dish is all about the paprika. It’s important to spend the money and get a good quality paprika. Get Hungarian paprika if you can, but if not spend a few dollars and get a decent one. Don’t cheap out and buy a generic store brand of paprika.
• Use dark meat. This dish derives a lot of its flavor from a good paprika and the fatty, juicier dark meat of the chicken. You could make it from white meat but it just won’t be as good.
• Use lard to saute the onions (I like to use bacon grease because I tend to have it on hand from making bacon). Do not use butter.
• Use kitchen shears to cut up your ckicken. This always speeds things up for me. I also use my onion chopper to save time (and crying) on chopping my onions.

Ingredients

2 pounds of boneless skinless chicken thighs (cut into 1 inch pieces)

1 1/2 tablespoons of lard

3/4 of a medium yellow onion, chopped

1 1/2 tablespoons paprika

1/4 teaspoon black pepper

2 teaspoons salt

1 cup of water

1/2 cup of heavy cream

20 ounces of riced cauliflower

Keto Chicken Paprikash Recipe

1. Brown the onions in the lard. I like to use bacon grease.

2. Add seasonings and stir.

3. Add the chicken and the water. Stir it up. Cover and simmer slowly on low until tender, about 1 hour. You can let it cook on low even longer (like up to 2 or 3 hours). Sometimes I do this and the chicken really starts to fall apart nicely.

4. Stir in the heavy cream.

5. Steam the riced cauliflower. I just buy the steamable bags in the frozen section since these are super easy to steam in the microwave. Serve the Keto Chicken Paprikash over the riced cauliflower.

Have you ever had Chicken Paprikash? Anyone else doing keto right now? Let me know in the comments below!

Want more recipes? Be sure to check out my recipes page.