Dairy Free Chicken Paprika makes a lovely supper – not too spicy but warm and creamy (with dairy free cream naturally). Its great for left overs as well so don’t skimp!
Dairy recipes call for sour cream, but I think the mix of dairy free yoghurt and dairy free cream works really well. Do dice the tomatoes quite small so they disintegrate into the sauce during cooking. If you like, you can grab a hand mixer and whizz the sauce briefly to get any lumps of tomato smooth but I like a bit of substance to the sauce and frankly its too much hassle.
Traditionally Hungarian dishes are often served with noodles, which makes a nice change from rice or potatoes. The sauce is lovely on the noodles as well.
There is a bit of faffing around with this recipe, but don’t let that put you off. Dairy Free Chicken Paprika is a great supper dish.
Dairy Free Paprika Chicken
- 8 Chicken Thighs You can use breasts if you like, but the cooking time is reduced by about 10 minutes
- 1 Onion - diced
- 5 tbsp Smoked Paprika
- 2 Cups Chicken Stock
- 2 Medium Tomatoes - Skinned, deseeded and diced
- 1 1/2 tsp Salt
- 3 tbsp Flour
- 1/4 Cup Oatley Dairy Free Whipping Cream Any dairy free whipping cream will do
- 1/2 Cup Oatley Dairy Free Cream
- 1/4 Cup Plain Dairy Free Yoghurt
- 3 Cloves Garlic - crushed
- Salt and Pepper
- Preheat your oven to 180°C 370°F
- Add some oil to a heavy bottomed frying pan and brown your chicken pieces. Don't overcrowd them. Once browned put them to one side and fry the onion in the same pan until soft, add the garlic for a couple of minutes and then turn off the heat.
- Pop the tomatoes in a bowl of boiled water, prick with a knife and when the skin retracts remove with a slotted spoon. Skin, deseed and dice the tomatoes. Add the tomatoes to the onion and garlic. Fry for a few minutes. Add in the Paprika and season with Salt and Pepper. Cook for 1-2 minutes - but not longer as the Paprika burns easily.
- Pop the chicken in a large casserole, pour over the chicken stock and add the tomato mixture. Give it a bit of a stir and then cover and put in the oven for 40 minutes. In a bowl or jug, whisk together the flour, dairy free whipping cream, dairy free cream and dairy free yoghurt. Put to one side.
- Once the chicken is cooked, remove to a warm plate. Put the pot the chicken was in on a low heat and bring the liquid up to a simmer. Whisk in the flour/cream mixture. Bring to a low simmer, then pour over the Chicken. Serve with rice or noodles.