By
Leeann Teagno
/ February 16, 2014
Who doesn’t love chicken paprikash– especially low carb chicken paprikash?
I know it’s made in many ways, but the kind I’m used to consists of dumplings, paprika/sour cream sauce and shredded or cubed chicken in a thick stew. I decided to create my own recipe–but low carb instead.
One serving of this low carb, gluten free, grain free chicken paprikash will set you back just 4g net carbs, so go ahead and indulge. I used chopped cauliflower instead of dumplings, so you will get a nice serving of veggies in there too.
Chicken Paprikash with Cauli”Spaetzle”
NUTRITION (1/8th Recipe): 230 calories, 7 g carbs, 3 g fiber (4g net carbs), 11 g protein, 9 g fat
Ingredients
- 5 T butter
- 1 medium onion, finely diced
- 3/4 tsp. garlic powder (or 2 garlic cloves, diced)
- 1/4 C Hungarian Paprika
- 1/2 tsp. thyme
- 4 C chicken stock (32 oz.)
- 2 1/2 C boiled chicken thighs and/or breasts, shredded
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 1/2 C sour cream
- 1 head cauliflower, very finely chopped (not quite riced)
- 1/2 tsp. xanthan gum
Instructions
- In a large pot, sautee the diced onion, garlic and butter until the onions are translucent. Reduce heat to medium low.
- Add in the paprika, thyme, salt and pepper and stir well. Then pour in the chicken stock.
- Stir well until the paprika has no clumps, then add in your sour cream and whisk until the sour cream is dissolved and no lumps remain.
- Add in the chicken and chopped cauliflower. Stir well and reduce heat to low.
- Sprinkle in the xanthan gum and stir the mixture very well.
- Cover the pot and let the contents simmer very gently for 30-45 minutes.
- Serve and enjoy!
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