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Chicken Paprikash, Dairy-Free Cream Sauce

Bone-in chicken braised in a rich, paprika-forward sauce made creamy with coconut cream instead of sour cream.
Print Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Jewish
Servings: 6 servings
Calories: 390kcal

Ingredients

  • 6 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 tbsp sweet paprika
  • 1 tsp cayenne pepper
  • 2 cups chicken broth
  • 1 can (14 oz) full-fat coconut cream
  • Salt and black pepper to taste
  • Chopped parsley, for garnish

Instructions

  • Season chicken thighs with salt and pepper.
  • Heat olive oil in a heavy skillet over medium-high heat. Sear chicken, skin-side down, 5–6 minutes until deeply browned. Flip and sear 3 minutes more. Remove and set aside.
  • Add onion to the skillet, cooking 5–6 minutes until softened. Add garlic and cook 1 minute more.
  • Stir in paprika and cayenne, cooking 30 seconds until fragrant.
  • Pour in broth, scraping up browned bits from the pan.
  • Return chicken to the skillet, cover, and simmer 25–30 minutes, until cooked through.
  • Stir in coconut cream and simmer 5 more minutes, until the sauce is glossy and slightly thickened.
  • Garnish with parsley and serve.

Nutrition

Serving: 1serving | Calories: 390kcal | Protein: 32g | Fat: 26g | Fiber: 2g
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