Chicken Paprikash with Spiralized Onions and Bell Peppers | Inspiralized

By Dr_Mom

Ingredients

• 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

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from inspiralized.com

Preparation

Step 1

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.