- 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