This is one of my favorite dishes. It is super savory. The chicken’s so tender it practically falls off the bone. The best part, its super easy to make!
The original recipe was adapted and modified from EatingWell.com
Ingredients
Ingredient Checklist
- 1 pound chicken drumsticks
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, halved and sliced
- 4 teaspoons sweet paprika
- ¼ teaspoon crushed red pepper
- 1 cup low-sodium
- 1 cup of vegetable broth
- 1cup non-dairy sour cream
- chopped parsley for garnish
- instant read themometor
Non-Dairy Sour Cream
1 can full fat coconut milk
1 tbsp arrowroot flour
1 tbsp apple cider vinegar
2 tbsp freshly squeezed lemon juice
1/4 sea salt
Directions
Instructions Checklist
- Step 1
- Make your sour cream 1st. Take all your ingredients and put them either in a blender of food processor and blend well. Then set aside in the refrigerator unti you are ready to make your paprikash sauce.
- Step 2
- Rub your chicken down well with lemon (2-3 times). Rinse with water between lemon rubs.
- Sprinkle oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.
- Step 2
- Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned, about 5 minutes. Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. Whisk broth and sour cream in a small bowl; add to the pan. Bring to a simmer and cook, stirring, until the flavors have melded and the sauce has thickened, 2 to 3 minutes more. Add the chicken and cook until heated through, 5 to 10 minutes on low heat (watch carefully that your sauce doen’t dry out) Garnish with parsley, if desired. Then serve
