Yesterday we shared with you the easy, all-American Baby Back Ribs that are on some of our menus this week. Today, we’re branching out and bringing you something completely different: Chicken Paprikash. Don’t let the name scare you. This dish is so good, we almost licked the pan clean after testing it! (Really, we were tempted. No one was looking.)
Chicken Paprikash begins with a quick sauté of chicken and onion. Add some paprika, braise it in a mixture of chicken broth and coconut milk, and serve it over a bed of roasted cauliflower. Sound easy? It is! It’s globe-trotting flavors in a bowl of down-home comfort. So go find that random can of coconut milk in the back of your pantry, and join our lick-the-pan-clean club.
To keep this recipe Paleo- and gluten-free friendly, we used arrowroot to thicken the sauce. If you aren’t gluten free, use cornstarch for the same results.
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