Chicken Paprikash with Spiralized Onions and Bell Peppers

Chicken Paprikash with Spiralized Onions and Bell Peppers

Currently, it’s Monday night at 11:30pm and I’m in my hotel room in Kansas City,...

Chicken Paprikash with Spiralized Onions and Bell Peppers

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!

Chicken Paprikash with Spiralized Onions and Bell Peppers

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!

Chicken Paprikash with Spiralized Onions and Bell Peppers

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.

Chicken Paprikash with Spiralized Onions and Bell Peppers

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.


Chicken Paprikash with Spiralized Onions and Bell Peppers

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • 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
  • 1/4 cup coconut cream white solids
  • 1/4 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.


with love, Ali

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Recipe Rating


  • Mouth watering already. How can something so delicious be low in calories? Thanks to you we have lost weight and feel great. Haven't felt deprived of anything as there are always 'spare' calories for naughty treats; otherwise known as chocolate cake! My only problem with the recipes is that in England we don't use cup measurements but either lbs,oz or grams. so I have to try and guess equivalents. Please keep coming up with more amazing meals. I thought your book was great but this site is inspiring.
  • please review what blade A is on your spiralizer as I have one with 3 blades. Tried to find comparison of which blade to use but couldn't locate it. Found. FAQ that says there are pics of your A-D but they weren't there.
    • Lois, The inspiralizer has blades A through D but most other spiralizers, including mine, have A to C. So it can be confusing. The inspiralizer A to D blades create A) ribbon noodles, B) fettuccine, C) linguine and D) spaghetti-shaped noodles. For a description and photos of A to C blades look under the "get started" tab at the top of the page. Scroll to almost the end and find a heading called "What if I don’t have an Inspiralizer but a spiralizer?" Basically the non inspiralizer blade A has no triangles and slices a wide ribbon noodle. Blade B has large triangles. Blade C has small triangles and makes spaghetti type noodles. I equate non inspiralizer blades A and C to inspiralizer blades A and D . I would use the B blade for inspiralizer recipes that call for B or C but that's a choice you can make base on what you like in a particular recipe.
  • Looks great. How did you spiralize the bell peppers? I don't understand how they would attach since they are mostly hollow. Thanks for all the delicious inspiration you share.
    • Hi Valerie. Ali shows how to spiralize bell peppers here: I am really looking forward to making this recipe.
      • Thank you!
  • Hey Ali, Little confused about coconut cream vs. coconut milk... do you use the milk to make a cream or are they two different things? Love your site. Love your recipes. Keep em coming!
    • Here's an explanation of the different between coconut milk, coconut cream, and cream of coconut: (Hope it is ok to link to another blog. I have no connection to it.)
      • Thanks!!!
  • This looks great and I'm making it soon! Like the pic of Lu's leftovers. Thatsalotabroccoli. Way to eat your veggies Lu!
  • I know you're super busy but I wanted to check you may have a misprint in your recipe........ You should never heat or cook with extra Virgin olive oil, its just for dressings so it should be olive oil right...? It sounds delish, can't wait to try it. X
    • It's a myth that you can't heat up Extra Virgin Olive Oil according to this source:\
    • It's not true - there are certain oils to use for certain cooking heats and you should never have an oil that smokes! However, cooking with olive oil is great! My family has been doing it for decades and I'm still here :)
  • The spice paprika is the best dietary source of lutein + zeaxanthanthin which are in the carotenoid family and are NOT contained in items like other caroteins that our bodies convert to vitamin A such as beta-carotenes in carrots, spinach, etc. These two along with lycopene (exclusively found in tomatoes) are very specific to the macula and central vision in the back of the eye, hence their importance in Age-related Macular Degeneration. So any time you can add paprika to a dish, you can make a very healthy contribution to these specific parts of the eye and vision as opposed to the other many functions of the larger family of carotenoids such as mucosal tissue. In case anyone is interested, the 1 T paprika in this recipe has 1/5 the leutein + zeaxanthin in an over-the-counter therapeutic eye tablet such as Preservision. My husband was diagnosed with AMD a year ago and once I started "dosing" the stews with tomato paste and paprika, his macula doubled in thickeness in 2 months which was a reversal of the condition. Food can be medicine. I now add 1 T paprika to my homemade salsa (make it 4 cups at a time) and it lasts about 3 days. Fresh cilantro and basil also have a lot of these L & Z nutrients. Here endeth the lesson.
    • Thank you for sharing this knowledge and information...much appreciated!
  • Ali, my husband's favorite dish to make during the winter....he uses lots more onions....I will spiralize them for him! He sometimes adds a dash of the hot paprika.........
  • Can I use boneless chicken breast instead of the thighs?
  • How do I spiralize the red pepper? I LOVE, LOVE, LOVE all your recipes and your spiralizer is so much better than my previous one. I also thoroughly enjoy your blog. Thank you!
  • Hi - I'm in the process of making this now and we bought coconut cream because that was in the ingredient list, but your instructions say "coconut milk." Did you mean for us to buy a can of full-fat coconut milk and then just use the solids that sit on the top instead of mixing it together? I hope not, but if so, ours is going to be a little weird...
  • Just made this dish tonight. Entire family enjoyed it! I think the addition of coconut cream is brilliant; it mellowed out the sauce and gave it an indescribable flavor. Quite yummy. I made one modification: I used sliced roasted chicken because I had it on hand and using it made the meal come together more quickly. Since the chicken was already cooked, I used 1TB olive oil to sauté veggies, and only added the chicken after the 20 mins of letting the sauce thicken. I tossed the sliced chicken into the pan and let the flavors blend for 2 mins. Voilá!
  • I love your recipes :) This one is so not Hungarian (Im Hungarian...), but I love the idea and try the Hungarian version next time with spiralized onion and paprika! :)
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  • My family does not want anything to do with coconut. What can I use instead of the coconut cream white solids?
    • Yes! You can use a dairy cream or milk that you know your family enjoys!