My Semi-Primal Husband is 1/2 Hungarian (other 1/2 is Finnish) and grew up eating Chicken Paprikash that is a traditional Hungarian meal.  It was homemade with love by his Mom and Grandma who are amazing cooks.  The traditional recipe calls for cream/sour cream and flour to thicken the sauce.  I’m pretty sure that it’s usually cooked in butter and served on noodles.  I wanted to see how it would turn out if I swapped the cream and flour for coconut milk and coconut flour.  It turned out really well and it’s a super-simple recipe that requires little prep and ingredients.  The only Hungarian vegetable I could think of was Cabbage and I didn’t have any on hand, so I paired it with some spicy basil broccoli – not the ideal combination of tastes, but I made it work.  

Ingredients (serves 2-3)
– 2 boneless skinless chicken breasts – cut into 1/2 inch strips
–  2 small onions – chopped
– 1 red bell pepper – cut into strips
– 1 Tbsp chopped garlic
– 1 Tbsp olive oil
– 3 tsp Paprika
– 3 Tbsp coconut milk (I used the cream part of the coconut milk from the can – if you don’t shake the can before you open it, usually the coconut cream is settled at the top and you can get a thicker sauce by just using this portion)
– 1 Tbsp coconut flour 
– 1 Cup chicken broth 

Directions:

  1. Heat 1/2 of olive oil in a skillet over medium-high heat.  Add chicken and cook for about 5 minutes until there is no more pink.  Then remove and set aside.
  2. In the same skillet, add the rest of the olive oil.  Add onions, garlic and paprika.  Cook for about 3-5 minutes until onions have softened
  3. Add coconut flour and broth.  Stir it around and bring it to a simmer.  
  4. Add the bell pepper.  Cover and cook, stirring occasionally, until the peppers are softened. About 5 min.
  5. Add back the chicken and coconut milk.  Continue to cook and stir until chicken is fully cooked and sauce is creamy. About 2 minutes.
  6. Enjoy!

 

Final stage of cooking

 

For the broccoli, I steamed 2 big bunches until it was 90% cooked and then added it to a wok with 2 tsp of olive oil, 2 tsp red chili pepper paste, 1 Tbsp garlic and 2 Tbsp fresh chopped basil.  Stir fry it around for about 3-4 minutes until the broccoli is fully cooked.

Semi-Primal Husband loved the broccoli!  He also liked the Paprikash, but I told him not to give me a testimonial this time because of the conflict of interest with his grandma:)