Hungarian Coconut Chicken Recipe


Hungarian Coconut Chicken
This meal is versatile, tasty, and easy to prepare in advance. You can also adapt it to your dietary needs.
Recipe type: Quick DInner
Cuisine: International
  • 3 Chicken Breasts in 1 inch cubes
  • 1- 2 tsp salt
  • 2 tsp paprika
  • 1 tsp black pepper
  • 2 TB oil or coconut oil
  • ½ onion sliced
  • After cooking:
  • 1 Cup of sour Cream (can use yogurt or coconut milk)
  • ½ cup of white wine or cooking wine or chicken broth
  1. Place all items except sour cream and wine in a bag to freeze or refrigerate for up to 5 days.
  2. Time to Stir fry. (If frozen, partially break apart to heat.)
  3. Take off the heat.
  4. Stir in wine, sour cream or substitutes.
  5. Serve over rice, quinoa or broccoli.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: