Currently, it’s Monday night at 11:30pm and I’m in my hotel room in Kansas City, Missouri.
Since I woke up early this morning to workout and then spent the day traveling and in meetings, I’m exhausted.
I sound like a baby, but it’s just my excuse because this blog post is going to be short and sweet. Home girl needs some shut eye!
Instead, I just have a recipe for you: for spiralized chicken paprikash.
Traditionally, this dish is made with flour to create a thick sauce and then lightened with cream. So, I ditched the flour and the cream and opted for coconut cream instead!
Oh, and I spiralized the onions and bell peppers. So much quicker than chopping, mincing or dicing! Plus, the bell peppers are pasta-like and give this dish more heartiness.
The slightly sweet, nutty flavors of the coconut were an amazing addition to this traditional Hungarian dish.
Lu loved it so much that he had leftovers for dinner. Yes, he cooked. Himself. Without me. I’m speechless.
I’m in Kansas City just for tonight and then I fly back tomorrow at 5pm. I’m working on a really exciting project that I can’t wait to share with you. Until then, mums the word!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 5 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 pound chicken thighs
- salt and pepper, to taste
- 2 teaspoons extra virgin olive oil
- 1 small yellow onion
- 1 red bell pepper
- 2 small garlic cloves, diced
- 1 tablespoon paprika (not smoked)
- 1 cup low-sodium chicken broth
- 1 can (14 ounces) crushed tomatoes
- ¼ cup coconut cream (white solids)
- ¼ cup minced parsley, to garnish
- Season the chicken with salt and pepper. In a large pot, heat the oil over medium-high. Cook chicken, skin side down, until golden, about 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
- While chicken cooks, spiralize the onion with Blade A and the bell peppers with Blade A. Separate and set aside.
- Set the chicken aside on a plate and discard all but 1 tablespoon of the fat from the pot and reduce the heat to medium. Add in the spiralized onion and cook, stirring frequently, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 2 minutes. Add paprika and season with salt and pepper, and stir until paprika covers all the onions. Add the broth and tomatoes and bring to a boil over high. Add the bell pepper noodles to the pot and toss into the sauce. Then, return the chicken to the pot in a single layer, and cover with the sauce. Reduce heat to medium. Cook until sauce is thickened, about 20 minutes.
- Remove the chicken and set aside with pasta tongs onto a serving platter. Stir the coconut milk into the sauce in the pot until combined. Ladle the sauce over the chicken and bell pepper noodles. Garnish with parsley.