Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 4 boneless, skinless chicken thighs dry with paper towels and season them evenly with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then sear the seasoned chicken thighs for 5 minutes per side until deeply golden brown; remove the chicken from the skillet and set aside.

3. 3

   Add 1 finely chopped large yellow onion to the same skillet, reducing the heat to medium, and sauté for 5 minutes until softened and translucent, scraping up any browned bits from the bottom.

4. 4

   Stir in 3 minced cloves of garlic, 1 thinly sliced medium bell pepper, and 1 tablespoon of tomato paste, cooking for 2 more minutes until fragrant.

5. 5

   Sprinkle 3 tablespoons of sweet Hungarian paprika and 1 tablespoon of all-purpose flour into the skillet, stirring for 1 minute to coat the vegetables and create a roux, then gradually whisk in 1 cup of chicken broth and 1.5 cups of full-fat coconut milk, bringing the sauce to a gentle simmer.

6. 6

   Return the seared chicken thighs to the skillet, nesting them into the sauce, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened; season with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper, and add 1 teaspoon hot Hungarian paprika if desired.