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This recipe is based on a traditional Czech meal that I used to love as a kid. It will feed a crowd and is easy to prepare with just a few common ingredients.
The traditional Kuře na Paprice is served with dumplings that are made with eggs, flour, bread rolls, yeast, milk and salt. As you may have guessed, to make this meal low-carb, I serve it with cauliflower rice. Hope you all like it!
Hands-on Overall
Nutritional values (per serving)
Net carbs4.7 grams
Protein23.8 grams
Fat60.6 grams
Calories671 kcal
Calories from carbs 3%, protein 14%, fat 83%
Total carbs6.4 gramsFiber1.7 gramsSugars3.5 gramsSaturated fat22.8 gramsSodium403 mg(18% RDA)Magnesium38 mg(10% RDA)Potassium478 mg(24% EMR)
Ingredients (makes 4 servings)
- 8-12 chicken drumsticks with bone and skin (about 1 kg/ 2.2 lb) - will yield about 60% meat, or use boneless thighs (600 g/ 1.3 lb)
- 1 medium white or yellow onion (110 g/ 3.9 oz)
- 1 medium red bell pepper (120 g/ 4.2 oz)
- 1 tbsp sweet paprika powder
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 1 cup chicken stock or water (240 ml/ 8 fl oz)
- 1/4 cup heavy whipping cream or coconut milk (60 ml / 2 fl oz)
- 1/4 cup soured cream (58 g/ 2 oz) or more coconut milk plus 1 tbsp lemon juice
- 1/2 tsp salt, or to taste
- freshly ground black pepper
- Optional Serve with cauli-rice, 1 - 1 1/2 cup (120 - 180 g/ 4.2 - 6.3 oz) per serving
Instructions
- Pat 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.
- Pour 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.
- Meanwhile, peel and finely dice the onion. Halve, deseed and slice the red pepper.
- Place 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.
- Place the onion and pepper into the pot with the chicken stock and add paprika. Take off the heat.
- Using a hand blender, pulse until smooth. Place back on the stove and pour in the heavy whipping cream.
- Add sour cream. Place the chicken (with or without bones) back in the pot with the sauce and cook for just about 5 minutes.
- If serving with cauli-rice, follow the steps here to make it.
- Once 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.
- To store, refrigerate for up to 4 days. This meal is not suitable for freezing as the creamy sauce may split.
Ingredients
- 8-12 chicken drumsticks with bone and skin (about 1 kg/ 2.2 lb) - will yield about 60% meat, or use boneless thighs (600 g/ 1.3 lb)
- 1 medium white or yellow onion (110 g/ 3.9 oz)
- 1 medium red bell pepper (120 g/ 4.2 oz)
- 1 tbsp sweet paprika powder
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 1 cup chicken stock or water (240 ml/ 8 fl oz)
- 1/4 cup heavy whipping cream or coconut milk (60 ml / 2 fl oz)
- 1/4 cup soured cream (58 g/ 2 oz) or more coconut milk plus 1 tbsp lemon juice
- 1/2 tsp salt, or to taste
- freshly ground black pepper
- Optional Serve with cauli-rice, 1 - 1 1/2 cup (120 - 180 g/ 4.2 - 6.3 oz) per serving
Instructions
- Pat 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.
- Pour 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.
- Meanwhile, peel and finely dice the onion. Halve, deseed and slice the red pepper.
- Place 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.
- Place the onion and pepper into the pot with the chicken stock and add paprika. Take off the heat.
- Using a hand blender, pulse until smooth. Place back on the stove and pour in the heavy whipping cream.
- Add sour cream. Place the chicken (with or without bones) back in the pot with the sauce and cook for just about 5 minutes.
- If serving with cauli-rice, follow the steps here to make it.
- Once 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.
- To store, refrigerate for up to 4 days. This meal is not suitable for freezing as the creamy sauce may split.
Nutrition (per serving)
Calories671kcal
Net Carbs4.7g
Carbohydrates6.4g
Protein23.8g
Fat60.6g
Saturated Fat22.8g
Fiber1.7g
Sugar3.5g
Sodium403mg
Magnesium38mg
Potassium478mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 4.7 g | 23.8 g | 60.6 g | 671 kcal |
| Chicken thighs (with skin, boneless, raw, no fat trimmed off) |
| 0 g | 21.1 g | 43.1 g | 479 kcal |
| Onion, white, fresh |
| 2.1 g | 0.3 g | 0 g | 11 kcal |
| Peppers, red bell, fresh |
| 1.2 g | 0.3 g | 0.1 g | 9 kcal |
| Paprika, spices |
| 0.3 g | 0.2 g | 0.2 g | 5 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 1.2 g | 1.2 g | 16 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Cream, sour |
| 0.7 g | 0.4 g | 2.8 g | 28 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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