February 10, 2013: I have updated this post with clearer instructions for the Nokedli as well as a photo of the loose dough.
Adapted from my mother’s recipe
Check out my recipe on Foodista
- 1 kg chicken breasts, no skin, no bones
- 2 tsp olive oil
- 1 large Vidalia onion about 1 cup (Mayan onion will work too), finely chopped
- 2 tbsp paprika paste (or home made roasted red peppers, skins removed) or 1 tsp Hungarian sweet paprika powder
- 1 green cubano pepper, thinly sliced (not hot peppers)
- 1 medium chopped tomato (or 1/4 cup tomato paste)
- Salt and pepper to taste
- 1 tsp flour
- 1/2 cup sour cream (no fat) or no fat yogurt + couple of tbsp for garnish
- 1/2 cup chicken stock (low sodium)
- Cook onions in 1 tsp olive oil until soft, add chicken stock (the onions will help thicken the sauce). Add chopped tomato and cook 2 minutes longer.
- Remove from heat and add paprika.
- Using an immersion blender or regular blender, blend the onion mixture until smooth.
- Strain through a fine sieve (this will help discard the tomato skins and seeds which would ruin the creamy texture of the sauce). Reserve.
- Cut chicken into bite-sized pieces and brown in 1 tsp olive oil.
- When the chicken is almost done, add the sauce back to the pan, and simmer until the chicken is entirely cooked.
- Just before serving, add the thinly sliced green peppers (I like them a bit crunchy as garnish)
- Add 1 tsp flour to the sour cream or plain yogurt and stir well. Stir the sour cream into the sauce and heat through (do not boil).
- Dollop fresh sour cream or plain yogurt just before serving.
Serve with noodles or nokedli (dumplings).
I usually eyeball this. General rule is 1 egg, 1/2 cup flour + bit of water
I use 1 whole egg per lot, then the remainder I use the egg whites only (this makes it a bit healthier and the 1 egg yolk adds a bit of colour).
To make 4 servings:
- 1 egg
- 9 tbsp egg whites
- 2 cups flour
- water to soften dough as needed
- 3-4 L water for boiling
- 1 tsp olive oil
- 2 tbsp butter + 1 tsp olive oil
- In a large pot, bring 3-4 L water and olive oil to a boil (you need a large pot because the dumplings will sink and then rise to the top when done). Don’t salt the water because it will make the dumplings too soft – don’t know if that is true, but I have never done it to try!
- In a food processor, blend eggs, flour and add water to make a dough resembling loose bread or pasta dough, and it should be able to be pressed through a dumpling maker easily.
- Using the dumpling maker, press batter through, stir dumplings occasionally so they don?t stick together. I generally make the entire batter, stirring occasionally – no need to remove the done ones!
- Strain well. You can lightly coat in olive oil and let stand until required.
- In an enamel Dutch oven, melt butter with olive oil. Heat to high.
- Add dumplings and stir well. You will want the dumplings to become crispy and brown…they are really tasty that way.
- Salt and Pepper to taste.
- Serve with Chicken Paprikas on top.