Easy Low-Carb Paprika Chicken

by KetoDietApp.com

Step 1Pat dry the chicken using a paper towel. Season with salt and pepper. Grease a large soup pot or a Dutch oven with a small amount of ghee. Once hot, add the chicken and cook over a medium-high heat until browned from all sides.

Step 2Pour in the chicken stock or water and bring to a boil. Cover with a lid, lower the heat and cook for 25-30 minutes. Once cooked, use tongs to remove the chicken and keep aside in a bowl. Shred the meat off of keep it on the bone.

Step 3Meanwhile, peel and finely dice the onion. Halve, deseed and slice the red pepper.

Step 4Place the onion to a pan greased with the remaining ghee and cook until lightly browned and fragrant. Add the red pepper slices and cook for another 5 minutes.

Step 5Place the onion and pepper into the pot with the chicken stock and add paprika. Take off the heat.

Step 6Using a hand blender, pulse until smooth. Place back on the stove and pour in the heavy whipping cream.

Step 7Add sour cream. Place the chicken (with or without bones) back in the pot with the sauce and cook for just about 5 minutes.

Step 8If serving with cauli-rice, follow the steps here to make it.

Step 9Once you "rice" the cauliflower, place in a pot and add half of the sauce from the chicken. Cook for 6-8 minutes and serve. Instead of cauli-rice you can serve this keto dinner with our Keto Buns.

Step 10To store, refrigerate for up to 4 days. This meal is not suitable for freezing as the creamy sauce may split.