Chicken Paprika Recipe

Most chicken paprika is coated in white flour and cooked in hydrogenated shortening. Skip the flour and use palm shortening for a flavorful alternative.

  • 3 lbs cut up chicken, preferably organic and/or free range
  • 2 teaspoons salt, divided
  • 1/2 cup brown rice flour
  • dash of pepper
  • 1 1/2 teaspoons paprika
  • 1/4 cup palm shortening
  • 1 large onion chopped fine
  • 10 oz can tomato puree
  • 1 1/4 tablespoon of paprika
  • 1/2 cup coconut milk
  • 2 teaspoons lemon juice


Rinse chicken and pat dry. Melt shortening over medium-high heat in large skillet. Meanwhile, Mix together  1 teaspoon salt, 1 1/2 teaspoons paprika, pepper in large ziplock bag and coat chicken, one piece at a time, in bag. Cook chicken over medium heat 15 minutes or until light brown on outside. Remove chicken and set aside on platter.

Cook onion in remaining shortening until soft. Stir in 1  1/4 tablespoon paprika, tomato puree and remaining salt. Return chicken to skillet and cover. Simmer on low 30-40 minutes until chicken is cooked through. Remove chicken and stir in coconut milk and lemon juice. Serve sauce over chicken.

Serves 4


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