Gluten-Free Chicken Paprikash

Transform your weeknight dinners with this rich and comforting Gluten-Free Chicken Paprikash—a vibrant twist on the Hungarian classic made perfect for gluten-intolerant diners! Tender, golden-seared chicken thighs are bathed in a luscious paprika-infused sauce, crafted with caramelized onions, sweet bell peppers, and a creamy gluten-free sour cream mixture. The dish comes together in under an hour, with simple yet bold flavors that sing when paired with gluten-free noodles, fluffy rice, or creamy mashed potatoes. Garnished with fresh parsley for a touch of brightness, this one-pot meal is an irresistible balance of hearty and comforting, all while being gluten-free. Perfect for feeding four, it's a guaranteed crowd-pleaser that combines wholesome ingredients with a touch of Eastern European flair!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons sweet paprika
• 1 large onion
• 1 large red bell pepper
• 2 cups chicken broth
• 2 tablespoons gluten-free all-purpose flour
• 1 cup sour cream
• 3 cloves garlic cloves
• 2 tablespoons fresh parsley

Directions

Step 1

Season the chicken thighs with salt and black pepper.

Step 2

In a large pot, heat olive oil over medium-high heat. Add the chicken thighs skin side down. Cook until the skin is golden brown, about 5 minutes on each side. Remove chicken and set aside.

Step 3

Thinly slice the onion and red bell pepper. Mince the garlic cloves.

Step 4

In the same pot, add the sliced onion and cook them until they are translucent, about 5 minutes. Stir in the minced garlic and the sliced red bell pepper, and cook for an additional 2 minutes.

Step 5

Add the sweet paprika to the onions and bell peppers, stirring continuously to coat everything evenly and prevent burning.

Step 6

Pour in the chicken broth to deglaze the pot, scraping up any brown bits from the bottom.

Step 7

Return the chicken thighs to the pot. Bring the mixture to a simmer, cover it with a lid, and let it cook for 25 minutes until the chicken is tender and fully cooked.

Step 8

In a small bowl, mix the gluten-free all-purpose flour with the sour cream until smooth.

Step 9

Once the chicken is cooked, remove it from the pot again and set it aside on a clean plate.

Step 10

Slowly add the sour cream mixture to the pot while stirring continuously to prevent curdling. Let the sauce cook for 5 minutes to thicken.

Step 11

Return the chicken to the pot and coat each piece with the sauce. Simmer for an additional 5 minutes to ensure the chicken is heated through.

Step 12

Chop the fresh parsley and sprinkle it over the Chicken Paprikash before serving.

Step 13

Serve hot, traditionally with a side of gluten-free noodles, rice, or mashed potatoes.

Nutrition Facts

Serving size	2047.4 grams (2047.4g)

Amount per serving	% Daily Value*
Calories	2894

Total Fat 176.80g	227%
Saturated Fat 64.40g	322%
Polyunsaturated Fat 2.70g
Cholesterol 961mg	320%
Sodium 4393mg	191%
Total Carbohydrate 75.00g	27%
Dietary Fiber 14.40g	51%
Total Sugars 33.40g
Protein 256.70g	513%

Vitamin D 63IU	315%
Calcium 576mg	44%
Iron 16mg	88%
Potassium 3793mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 35.2%

Carbs: 10.3%