food

Braised Paprika Chicken – 2 Ways (Paleo, Whole30)

This is the perfect winter dish for dinner! It’s warm, delicious and comforting, what more could you want? Oh, and it’s also Whole30/Paleo compliant, it doesn’t get better than that!

1st Way:

4-5 Chicken Thighs, bone-in, skin removed

1 medium onion, chopped

5 garlic cloves, finely chopped

1 T of paprika

1 t dried sage

1 cup chicken broth (I love the kind from Trader Joe’s)

A few tablespoons of butter or olive oil

Begin by heating up the oil or butter and adding the chopped onion and garlic and cook until beginning to turn translucent.

Then add your paprika and sage and stir around until fragrant.

Add in chicken broth and make sure you get all the crispy bits off the bottom.

Nestle your chicken into the sauce, the sauce should come up about half way on the chicken. Adjust your liquid accordingly.

When the mixture comes up to a bubble, put the lid on and reduce the heat to low and let simmer for about 2 hours or until chicken is very tender and falling off the bone.

Here is a picture (served with Brussels):

IMG_20131211_190816

2nd Way:

Takes less time but not quite as flavorful as the first way since tenderloins are boneless but still yummy!

6-8 chicken tenderloins or 3-4 chicken breasts, boneless and skinless

1 medium onion, chopped

2-3 T garlic powder

1 T of paprika

1 t dried sage

1 cup chicken broth (I love the kind from Trader Joe’s)

A few tablespoons of butter or olive oil

Begin by heating up the oil or butter and adding the chopped onion and cook until beginning to turn translucent.

Then add your paprika, sage and garlic powder and stir around until fragrant.

Add in chicken broth and make sure you get all the crispy bits off the bottom.

Nestle your chicken into the sauce, the sauce should come up about half way on the chicken. Adjust your liquid accordingly.

When the mixture comes up to a bubble, put the lid on and reduce the heat to low and let simmer for about 1 hour or until chicken is very tender.

When the chicken is done, shred it up and let it simmer about 20 more minutes in the sauce.

I served mine over a bed of lightly sauteed kale and spinach, the sauce is super slurpable (is that even a word?) by the way, enjoy! πŸ™‚

IMG_20131217_203442

If you eat rice, this is also super delicious served over white or brown rice!

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