I love using my spiralizer and should certainly do it more often. I saw a spiralizer recipe for Chicken Paprikash from Inspiralized and since my son was visiting from San Francisco and it is one of his favorite dishes, I decided to try it. The best part was it allowed me to include the use of my beautiful red bell peppers from Talley Farms. I also made a healthy version of German spaetzle to serve with the paprikash as an element to enjoy with the rich, lucious sauce.
It was the first time I ever spiralized red peppers and onions, I’m embarrassed to say. For the red peppers, you want to use them while they are nice and firm so they can remain stable on the holder. I hand sliced any extra pieces. The big lesson for me though, was how wonderfully easy the onions spiralized. OMG, I will never hand slice them again! For caramelizing onions, this is the perfect solution for slicing up tons of onions swift and effortlessly!
To make the spaetzle, I substituted chickpea flour for 1/2 of the flour in the recipe and used almond milk in place of whole milk to make the recipe healthier. You can use whole wheat or other alternate flours you might prefer as long as you balance it by using half-all purpose flour to obtain the necessary texture. I like to use King Arthur Flour unbleached all purpose flour as my standard choice. It’s a simple pasta to make and has a nice texture that goes well with the paprikash.
Keeping the calories down in this recipe, I used boneless, skinless chicken thighs. You can use any version you want – bone in, skinned or skinless and it will turn out fine. I liked the idea of using coconut cream instead of sour cream and the flavor it added was delightful. The paprika is an important element to the dish, so make sure you use a good quality Hungarian sweet paprika. If you like it a bit spicier, you can add a touch of cayenne or red pepper flakes.
Chicken Paprikash with Spaetzle
Serves 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 Hungarian sweet 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
Spaetzle
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat, chickpea or alternate flour
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon nutmeg
- 2 eggs
- 1/4 cup almond milk (can use regular milk)
- Chicken Paprikash: 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.
- Spaetzle: In a large bowl, mix together the salt, pepper, flour, and nutmeg. In another bowl, whisk the eggs and milk together.
- Very gradually add the flour to the wet mixture, making sure the last bit is fully smooth before adding any more flour, until all the flour has been added. The dough should be smooth and thick (a bit thicker than pancake batter. Feel free to use a hand mixer to help it along and add a touch more all purpose flour if the mixture is too thin.
- To form the spaetzle, hold a large colander or slotted spoon over the water and push the dough through the holes with a wooden spoon. Alternately, you can use a spaetzle maker if you have one. Cook for 3-4 minutes, or until they float to the surface. Do this in batches so you don”t crowd the pot (a slotted spoon is great for fishing the spaetzle out of the water). Dump the spaetzle in a colander and give it a quick rinse with cold water.
- To serve: Pile a portion of spaetzle on each plate and top with chicken and paprikash sauce.
(click here) for printable recipe
2 opinions on “Inspiralized recipe for Chicken Paprikash is a Winner!”
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This looks amazing
Thanks, Matt! Hope you get a chance to try it.