Keto Chicken Paprikash

Nancy’s Recipe

Family and friends love eating Chicken Paprikash atop Cauliflower rice.

Ingredients:

• 4 tablespoons Olive oil split into two servings.
• 1.5 pounds of air chilled chicken breast cut into bite-sized cubes.
• One green pepper cut into bite-size pieces.
• One sweet onion, diced.
• 2 stalks celery cut into bite-size piece.
• 1 carrot cut into bite-size pieces.
• 1 tablespoon Hungarian sweet paprika.
• 1 tablespoon Hungarian spicy paprika.
• 1 tablespoon Hungarian Deli Kat seasoning.
• 2 cups chicken broth made with Better Than Bouillon.
• 2 tablespoons Hungarian onion paste.
• 2 tablespoons Hungarian red pepper paste.
• 3/4 cup sour cream.
• 1/2 cup heavy whipping cream.
• 1 teaspoon xanthan gum.

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Directions:

1. Add 2 tablespoons of olive oil to a large frying pan and sauté the vegetables until they become tender. Once cooked, transfer them to a bowl and set aside.

2. Incorporate 2 tablespoons of olive oil and brown each piece of chicken breast on both sides.

3. In a small bowl, combine sweet paprika with Hungarian spicy paprika, then incorporate Hungarian Deli Kat seasoning.

4. Incorporate this seasoning into the seared chicken and stir thoroughly to ensure that each piece is evenly coated.

5. Incorporate chicken stock prepared with Better than Bouillon into the pan. Then, add Hungarian onion paste and Hungarian pepper paste. Return the cooked vegetables to the mixture. Stir thoroughly and let it simmer for 45 minutes.

6. While it is simmering, Mix the following ingredients in a small bowl:

• sour cream
• heavy whipping cream
• xanthan gum for thickening

7. Once the simmering is finished, incorporate the cream mixture and stir continuously until the liquid thickens and is heated through, which should take approximately 10 minutes.

8. Accompany with zero-carb tortillas, cauliflower rice, or keto noodles.

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Enjoy!