Keto Chicken Paprikash Recipe


Atkins Keto Chicken Paprikash
2.3g
Net Carbs
Prep Time: 10 Minutes
Style:Middle Eastern
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

33.3g

Protein

22.2g

Fat

1.4g

Fiber

350.6cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 medium (4-1/8" long) Scallions or Spring Onions
  • 0 1/2 cup Sour Cream (Cultured)
  • 0 29/48 each BAY LEAF
  • 1 tsp Thick-It-Up
  • 1 1/2 tbsp PAPRIKA
  • 0 3/4 tsp SALT
  • 0 3/4 cup Tap Water
  • 32 oz Chicken Breast Meat and Skin (Broilers or Fryers)
  • 1 tsp GARLIC
  • 2 tablespoon Unsalted Butter Stick
  • 2 cup Mushroom Pieces and Stems
  • 0 3/4 tsp Crushed Red Pepper Flakes

DIRECTIONS


  1. Melt butter in a large skillet or Dutch oven set over high heat.  Add chopped scallions and minced garlic; sauté until softened, about 2 minutes.  Stir in red pepper flakes and 1 Tablespoon paprika; sauté until fragrant, about 30 seconds.  
  2. Add chicken pieces, skin side down, and sear 3 minutes.  Add mushrooms, water, salt, and bay leaf; bring to a boil.  Reduce heat to low, cover, and simmer until chicken is cooked through, about 45 minutes; turn chicken halfway through. 
  3. Transfer chicken to a plate.  Spoon off fat from sauce and discard.  Remove and discard bay leaf.  Increase heat to high and boil liquid until reduced to about 1 cup, 5 minutes.  
  4. Remove from heat and gradually stir in sour cream, thickener, and remaining 1/2 tablespoon paprika.  Reduce heat to medium-low and bring sauce to a simmer, stirring constantly.  Return chicken to pot and simmer until heated through.  

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Cooking Tip

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