Serves: 4
Prep time: 15 minutes (+ 30–120 minutes marinating)
Cook time: 25–30 minutes

• 450 g (1 lb) boneless or bone-in chicken thighs
• 2.5 g (½ teaspoon) salt
• 0.5 g (¼ teaspoon) freshly ground black pepper
• 15 g (2 tablespoons) ground Hungarian paprika, divided
• 30 ml (2 tablespoons) fresh lemon juice
• 30 g (½ cup) chopped fresh parsley
• 1 medium onion (about 150–180 g), sliced and divided

For cooking:

• 15 ml (1 tablespoon / 14 g) canola oil (or neutral oil)
• 250 ml (1 cup / 250 g) apple juice
• 125 g (½ cup) chopped roasted red peppers
• 1 medium tart baking apple (about 180–200 g, such as Granny Smith or Honeycrisp), grated

For the sauce:

• 250 ml (1 cup / 250 g) unsweetened rice milk (or other plant-based milk)
• 15 ml (1 tablespoon) white vinegar
• 8 g (1 tablespoon) rice flour (white or brown)

To serve:
Cooked brown rice and steamed or roasted vegetables.Instructions

1. Marinate the chicken: In a bowl, combine the salt, pepper, half the paprika (7–8 g / 1 tablespoon), lemon juice, chopped parsley, and half the sliced onion. Add the chicken thighs to a large zip-top bag or shallow dish, pour over the marinade, seal, and refrigerate for 30 minutes to 2 hours.
2. Brown the chicken: Heat the oil in a large skillet over medium-high heat. Remove chicken from the marinade (shake off excess) and brown for 2–3 minutes per side until golden. Remove and set aside.
3. Cook the onions: Add the remaining sliced onion to the skillet and cook for several minutes until softened and lightly caramelized. Pour in the apple juice, scraping up any browned bits. Return the chicken to the pan, cover, and simmer for 10 minutes.
4. Add peppers: Stir in the chopped roasted red peppers and cook for another 3–5 minutes, or until the chicken reaches an internal temperature of 74°C (165°F). Remove the chicken and keep warm.
5. Prepare the sour milk: While the chicken simmers, stir the vinegar into the rice milk and let it stand for 5 minutes.
6. Thicken the sauce: Make a smooth paste with the rice flour and a small amount of the rice milk mixture. Stir this paste into the skillet liquid. Add the remaining sour milk and the grated apple. Bring to a gentle boil, stirring until the sauce thickens slightly. Taste and adjust seasoning if needed.
7. Serve: Spoon the rich apple-onion-pepper sauce generously over the chicken. Serve with brown rice and vegetables.

Tips for Success

• Apple selection: Choose a firm, tart baking apple. Grate it right before adding to avoid browning.
• Paprika: High-quality Hungarian paprika gives the best flavor. Smoked paprika works well as a variation.
• Dairy-free: Rice milk keeps the recipe fully dairy-free and gluten-free.
• Sauce consistency: For a thicker gravy, use an extra 4–5 g rice flour or simmer uncovered a bit longer.
• Storage: Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of apple juice or water.

This Golden German Chicken delivers hearty comfort with vibrant, layered flavors — sweet, savory, and just the right touch of brightness. Try it and share your results!  YaDa Chef – Delicious gluten-free recipes for every table.