Chicken Paprikash with Buttered Cabbage Noodles
Keto Hungarian comfort food at its finest.
Ingredients
Chicken Paprikash
- 2 tbsp salted butter
- 1.5 lb chicken breast cut into bite-sized pieces
- 1 tsp Kosher salt plus more to taste, if necessary
- black pepper to taste
- 1 small onion French cut (see images)
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 cup chicken stock
- 1/2 cup sour cream
Buttered Cabbage Noodles
- 1 medium head cabbage sliced into ribbons
- 2 tbsp salted butter
- 1.5 tsp Kosher salt plus more to taste, if necessary
- black pepper to taste
Instructions
For the Chicken Paprikash
- Melt the butter in a large pot or Dutch oven over medium heat. Cut the chicken and coat it with salt and pepper. Slice the onion. Add the chicken and onion to the pot and cook, stirring occasionally, until both begin to turn golden brown.
- Add the paprika, garlic powder, and stock to the pan with the chicken, and bring to a low boil. Continue to boil until the sauce has reduced by half and begins to thicken. Add the sour cream, turn the heat to low, and simmer until the sauce thickens to your liking. Add additional salt and pepper if necessary.
For the Buttered Cabbage Noodles
- Melt the butter in a large pot or Dutch oven over medium heat. Add a layer of cabbage to coat the bottom of the pot, then sprinkle with 1/2 teaspoon salt and pepper. Repeat with the rest of the cabbage, salt, and pepper, stirring after every addition. Continue to cook over medium heat, stirring occasionally, until the cabbage wilts and begins to brown. Add more salt and pepper if necessary.
- Macros for the entire meal (both chicken and cabbage): 323 calories, 9 grams net carbs, 35 grams protein, 14 grams fat.