And It’s Paleo, Too!
I don’t like to tout any particular diet on this blog, but with the S.O. trying to stick to the Paleo diet (with no help from yours truly), I have been adding a few Paleo-friendly dishes to my pressure-cooker repertoire.
This isn’t quite chicken paprikash, but I was definitely inspired by it, so I just called it Paprika Chicken, which I assume is what Chicken Paprikash means, so I guess I still called it Chicken Paprikash, but in English. Oh well, so much for being creative. It’s like a chef I used to know who made a special dish called Chicken Poulet, and Poulet being french for chicken, the dish was basically called Chicken Chicken… Sorry, I’m back now.
For frugality’s sake, I have been buying whole chickens lately and cutting them up myself, which I highly recommend. I admit that it can seem a bit daunting at first, but once you work up the courage to try it, it only takes around five minutes and depending on what pieces you normally buy, it can be as much as five bucks a pound cheaper. And (I’m sorry, I’ve gotta say it) that ain’t chicken scratch. There are many YouTube videos around the interwebs demonstrating how to cut a chicken. Oh look, here’s one now!
I used a 4-pound chicken cut in ten pieces, so if you still aren’t ready to cut your own, buy an equivalent amount of pieces, but I would reccommend thighs and legs, they are so much more flavorful than breasts. If you do cut it yourself, it is very important to check the cavity first for any giblets, liver, neck etc. before you start (don’t ask).
I also used a combination of almond and coconut flour as well as coconut oil, but if you’re not concerned about it being Paleo, all-purpose flour and any cooking oil will work.
However, I don’t reccommend substituting anything for the coconut milk. I have been using it a lot lately. It adds the creaminess of dairy cream, but plays better with the pressure cooker than dairy products tend to. And although I didn’t used to be a big coconut fan, I have since warmed to the flavor it adds to dishes (I still don’t like sweetened coconut flakes, I feel like I’m eating suntan lotion).
But the real star of this dish is the paprika, so get the good stuff! I used a mixture of smoked and hot Hungarian paprika, and that turned out to be just the right combination to give a little heat and an almost bbq taste to the bird.
I served it with colcannon (just because I had potatoes and kale on hand). It went really well with the chicken, though.
So, whether you’re on a paleo diet or not, give it a try. Come on, don’t be poulet…
|Pressure Cooker Paprika Chicken|| |
- 1 broiler-fryer chicken (or an equivalent amount of pieces)
- ½ cup coconut flour
- ½ cup almond flour
- 2 tablespoons coconut oil
- 1 large onion, sliced
- 5 cloves garlic, chopped
- 1 green bell pepper, roughly chopped
- ½ cup white wine
- ½ cup chicken broth
- ½ can coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons smoked paprika
- 1 tablespoon hot paprika plus 1 teaspoon
- Salt and pepper
- Mix the two flours and 1 teaspoon each of salt, pepper and hot paprika in a bowl
- Heat coconut oil over medium-high heat
- Dredge chicken pieces in the flour mixture, then brown in coconut oil. You will probably need to do two or three batches.
- Remove chicken to a plate
- Sauté onion and bell pepper until it starts to soften
- Add garlic and sauté for another minute or so
- Stir in the white wine, chicken broth and coconut milk
- When it comes up to a simmer, stir in the tomato paste and then the paprika
- Add some salt and pepper
- Add the chicken back into the pan
- Turn heat to high, put the cover on the pressure cooker and bring to high pressure.
- When high pressure is reached, lower heat to maintain high pressure and set timer for twelve minutes.
- When time is up, remove from heat and release pressure naturally.
- Remove chicken to plate, put pan with sauce over medium-high heat and simmer until sauce reduces and thickens.
- Add chicken back in, simmer for a couple minutes longer, and serve.