Low-Carb Chicken Paprikash Stew

Step 1Peel and slice the onion. Finely slice the bell pepper.

Step 2Heat half of the oil in a heavy pan or a Dutch oven. Add the onion and pepper to the pan and cook quickly over a high heat, until softened. Remove from pan and set aside in a bowl.
Note: For Instant pot instructions, check the tips in the recipe description above.

Step 3Place the rest of the oil in the pan and sear the chicken fillets, in batches, until they are browned on the outside. Sprinkle with sweet and smoked paprika and stir to coat well.

Step 4Return the onions and peppers to the pot and add the chicken stock. Simmer for 30 minutes.

Step 5Mix the cream, sour cream and xanthan gum in a small bowl and add to the chicken, cooking for approx. 5 minutes until sauce thickens slightly.

Step 6Add half of the parsley and stir through. Serve over cauliflower rice with remaining parsley as a garnish.

Step 7Store, in a covered container, in the refrigerator for up to 5 days. Serve with cauliflower rice or shirataki rice.