Low-Carb Recipe: Lime-Chicken Paprikash

6 Jul

For a printable version of this recipe and complete ingredients listing, click here.

Lime juice and a splash of Tobasco transform this Hungarian dish into something really special.

Today’s post was a particularly big hit at the dinner table. Hubby’s already asked when we’re having it again, and the 3-year-old cleaned his plate, which never happens unless Grimace and Mayor McCheese are involved.

Traditional Chicken Paprikash is one of the easiest suppers on the planet to make. It’s sort of like a chicken version of Stroganoff, but heavier on the onions and (obviously) paprika.

I decided to up the ante on this low-carb dish by adding a couple of new ingredients (lime juice and Tobasco sauce), and let me just say: Yee. Haw. And of course, it’s still super-easy to make.

Generously coat a large, deep-sided skillet with nonstick cooking spray and place over MEDIUM-HIGH burner heat.

Arrange 2 to 2-1/2 lbs. boneless, skinless chicken thighs (about six pieces) in a large bowl. Stab each chicken thigh with a fork in a few places to help it absorb seasoning quickly.

Microwave about 2 tablespoons butter/margarine and pour over chicken. Immediately sprinkle with 1 teaspoon garlic powder, 1 teaspoon salt, and 1 tablespoon paprika.

(This is where I am supposed to be a snob and say to use only authentic Hungarian paprika, but the truth is that I used plain old fifty-cents-a-bottle paprika from Dollar General and it was quite wonderful.)

Next, squeeze about 2-3 tablespoons lime juice (fresh or bottled, as long as it’s not concentrate) over the chicken and throw on a splash (or four) of your favorite red hot sauce (to taste–I used about 1-1/2 tsp).

Pour a small amount of water (like 1/4 cup or so) over the chicken and swish it all around with that fork you just stabbed the chicken with.

When skillet is hot, transfer the chicken one-piece-at-a-time to the skillet and then pour the marinade over the top.

While the first sides of the chicken brown, slice a large onion into very thin rings. Make lots and lots of skinny little onion rings. After chicken has browned for 4 or 5 minutes, flip pieces and add the onions to the bottom of the pan.

Continue to skillet-fry for several minutes. When onion rings become limp, you can begin piling them on top of the chicken pieces. Flip chicken in skillet as often as necessary until cooked through (15 minutes or so).

When chicken looks done, reduce heat to MEDIUM-LOW and scoop about 1/3 cup sour cream into the sauce. Scrape sauce and sour cream together until you’ve got an even, light-orange-colored gravy.

Remove from heat and serve chicken topped with the onion “strings” and sauce. Sprinkle with chives if you like. I served this to the carb-eaters in the family over veggie-colored fettucini noodles, but it’s just as yummy by itself.


One Response to “Low-Carb Recipe: Lime-Chicken Paprikash”

  1. Amy August 5, 2010 at 1:58 AM #

    I’ve been eating low carb on the Atkins way of living for the past 5 years or so. After I started the diet, I really enjoyed the extra energy I have while eating low carb and it has increased my blood chemistry as well! I’m very thankful to Dr. Atkins. I would really recommend it to anyone looking to adopt a new healthy way of living.

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