• 1 Tbsp lard or other cooking fat
  • 1 large (200g) onion
  • 2 tbsp paprika
  • 3½ lbs (1.6 kg) chicken (I used chicken legs, wings, and breast. If you use only legs, use a little more; if only breast, use a little less)
  • 2 tsp salt
  • 1 cup+ (250 ml+) bone broth or water
  • 1 cup (250 ml) heavy cream or coconut cream
  • 1 tbsp arrowroot (or thickener of choice)
  1. Chop onion, add to melted cooking fat in a large pan (I used an enameled roasting pan). Cook over medium heat until translucent. Meanwhile, wash chicken. Cut up chicken breasts if using.
  2. Add paprika to onion, stir, and add chicken immediately. Paprika quickly burns and then becomes bitter.
  3. Add salt, bone broth or water, and simmer covered for about an hour (less for chicken breast). You will probably have to add extra liquid until the liquid is just below the level of the chicken.
  4. When ready to serve, pour in cream or coconut cream and stir. Mix arrowroot with a bit of milk or water, and pour into the dish, stirring around the chicken.
  5. Serve over zucchini noodles, riced cauliflower, or pasta or grains of choice.
Recipe by The Nourishing Gourmet at