Dairy-Free Chicken Paprikash

Savor the comforting flavors of Hungary with this Dairy-Free Chicken Paprikash, a creamy, paprika-infused dish that’s big on flavor yet free of traditional dairy. This recipe uses a luscious coconut cream base to create the velvety texture you crave while keeping it entirely dairy-free. Tender, golden-browned chicken thighs are simmered in a vibrant sauce made with smoked paprika, sweet paprika, and a touch of cayenne for a gentle kick, complemented by sautéed onions, garlic, and sweet red bell peppers. Finished with a splash of fresh lemon juice and garnished with parsley, this dish pairs beautifully with steamed rice or your favorite gluten-free noodles to soak up every last drop of the rich, tomato-infused sauce. Perfectly comforting, naturally dairy-free, and ideal for busy weeknights or special occasions alike!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 chicken thighs, bone-in and skin-on
• 1 large onion, chopped
• 1 large red bell pepper, sliced
• 3 garlic cloves, minced
• 2 tablespoons smoked paprika
• 1 tablespoon sweet paprika
• 0.25 teaspoon cayenne pepper
• 14 ounces diced tomatoes, canned
• 1 cup chicken broth
• 0.5 cup coconut cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side down, and sear until the skin is golden brown, about 5 minutes. Flip them over and cook for another 3 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, add the onions and sauté until they are translucent, about 4 minutes.

Step 4

Add the bell pepper and garlic, and cook for another 2 minutes until fragrant.

Step 5

Stir in the smoked paprika, sweet paprika, and cayenne pepper, cooking for 1 minute to release the spices' flavors.

Step 6

Add the diced tomatoes and chicken broth, stirring to combine.

Step 7

Return the chicken to the skillet, skin-side up, ensuring it is mostly submerged in the sauce.

Step 8

Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.

Step 9

Remove the chicken from the skillet again and stir in the coconut cream and lemon juice into the sauce. Season with additional salt and pepper to taste.

Step 10

Place the chicken back into the skillet, spooning some of the sauce over the top.

Step 11

Garnish with fresh parsley before serving.

Step 12

Serve hot, over steamed rice or egg noodles of your choice, ensuring the dish remains dairy-free.

Nutrition Facts

Serving size	(1555.8g)

Amount per serving	% Daily Value*
Calories	1858.7

Total Fat 113.8g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 376mg	0%
Sodium 3821.3mg	0%
Total Carbohydrate 116.7g	0%
Dietary Fiber 18.1g	0%
Total Sugars 85.8g
Protein 103.5g	0%

Vitamin D 0IU	0%
Calcium 291.2mg	0%
Iron 13.8mg	0%
Potassium 3162.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 21.7%

Carbs: 24.5%