Gluten Free Paprika Chicken – Shredded

Name: Paprika Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 teaspoons neutral oil (avocado); 1-1/4 pounds chicken breasts (small cubed); 2-1/4 cups water; 1/2 cup pineapple juice (I used juice from a can of chunk pineapple (or orange juice)); 4 teaspoon smoked paprika; 2 teaspoons ground cumin; 1/8 teaspoon ground cloves; 1-1/2 tablespoons unsalted butter (or dairy-free margarine - Smart Balance); 1 large fresh bay leaf (or 2 large dried); 2 sprigs fresh rosemary; 1/8 teaspoon red hot chili oil (or homemade (optional)); 12 drops liquid stevia (or 1 teaspoon sugar, or to taste (optional)); Salt (to taste); Pepper (to taste); Gluten Free Naan (see above link (or Super Soft White Corn Tortillas - Mission))

This is so much more than just paprika chicken! This multi-cultural dish is delicious, but when you combine with your favorite bread, in my case, Soft Gluten Free Naan, it is heavenly! Super soft white corn tortillas work well too. The naan recipe is available to everyone. Enjoy!

Watch the Video!

Paprika Chicken

Flavorful, saucy, and tender chicken breasts over gluten free naan or rice. It only takes 25 minutes to cook.

Course Dinner, Lunch, Main Course

Cuisine African, Hawaiian, Mexican, Spanish

Ingredient Keyword chicken

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Ingredients

2 teaspoons neutral oil avocado
1-1/4 pounds chicken breasts small cubed
2-1/4 cups water
1/2 cup pineapple juice I used juice from a can of chunk pineapple (or orange juice)
4 teaspoon smoked paprika
2 teaspoons ground cumin
1/8 teaspoon ground cloves
1-1/2 tablespoons unsalted butter or dairy-free margarine - Smart Balance
1 large fresh bay leaf or 2 large dried
2 sprigs fresh rosemary
1/8 teaspoon red hot chili oil or homemade (optional)
12 drops liquid stevia or 1 teaspoon sugar, or to taste (optional)
Salt to taste
Pepper to taste
Gluten Free Naan see above link (or Super Soft White Corn Tortillas - Mission)

Instructions

Preheat a heavy skillet with oil. Add chicken and do not stir until one side is good and brown. Turn the chicken pieces over and continue to deeply brown the other sides of the chicken.
Add the water, juice, paprika, cumin, cloves, bay leaf, and stir. Add the rosemary on top of the chicken and cover. Lower heat and allow to simmer, stirring occasionally for 20 minutes. If you wish, you can chop all or some of the chicken in an effort to make it like shredded chicken. (I chopped half right in the cast iron skillet using the edge of my stainless steel spatula.)
Remove the cover and stir. Allow the chicken to cook a little longer until the sauce thickens a little if not already creamy.
Serve on gluten free naan and add your favorite taco fixings. (We like lettuce, gluten free blue cheese dressing, and chipotle sauce. It tastes amazing!)