Paprika Coconut Chicken

• 1 medium onion, chopped
• 1-2 cloves garlic, minced (or ½ teaspoon garlic powder)
• 2 teaspoons (or more) expeller-pressed coconut oil
• 1 chicken, cut up
• 1 cup chicken broth
• 1 tablespoons sweet Hungarian paprika (or to taste)
• 1 – 1 ½ tablespoons coconut flour
• 8 ounces sour cream

Sauté onion and garlic in oil. Add chicken; brown on all sides. Add broth, and paprika to taste. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first.

Remove all chicken; keep chicken warm while preparing sauce. Reserve cooking liquid from chicken.

Mix coconut flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot used for cooking chicken – mix with sauce. Cook for 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.

Serve with noodles or rice.

Recipe submitted by Simi, Los Angeles, CA

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