Chicken Paprikash with Nokedli

📝 Ingredients

• 600 g boneless, skinless chicken thighs
• 2 brown onions (about 120 g each)
• 1 red pepper (about 200 g)
• 1 tbsp rapeseed oil
• 2 tbsp sweet paprika (15 g)
• 1 tbsp tomato purée (15 g)
• 1 chicken stock cube + 300 ml hot water
• 200 ml light single cream + 1 tbsp flour (10 g)
• 300 g plain flour (for the nokedli)
• 3 eggs + 120 ml cold water (for the nokedli)
• Salt, black pepper

🍴 Utensils

• Large casserole dish with lid
• Large saucepan
• Mixing bowl
• Small chopping board + knife
• Slotted spoon
• Wooden spoon

📖 Steps

1. Cut the chicken into 4 cm pieces and season with salt. Finely slice the onions and cut the pepper into thin strips, removing the seeds and white membranes. Dissolve the stock cube in the hot water.
2. Heat the oil in the casserole dish over a medium-high heat and brown the chicken for 4 min, turning it, until coloured on all sides (it isn't cooked through yet). Set aside on a plate.
3. Lower to a medium heat, add the onions and fry for 8 min, stirring, until soft and golden. Add the pepper and cook for another 3 min.
4. Take the casserole off the heat, add the paprika and tomato purée and stir for 30 s: off the heat, the paprika won't burn (burnt, it turns bitter). Pour in the stock, return the chicken and its juices, then cover and simmer for 25 min over a low heat.
5. Meanwhile, make the nokedli batter: in the mixing bowl, beat the eggs with the cold water and 1 tsp salt using a fork, add the flour and beat for 2 min with a wooden spoon. The batter should be thick, sticky and fall slowly from the spoon. Leave to rest for 10 min.
6. Bring a large pan of salted water to the boil. Spread a third of the batter on the wet small board, hold it at the edge of the pan and scrape small strands of batter into the water with the knife dipped in water.
7. Cook the nokedli for 2 to 3 min: as soon as they rise to the surface, count 1 min, then lift them out with the slotted spoon, drain and keep them in a covered dish. Repeat with the rest of the batter, in two batches.
8. Mix the cream and flour in a bowl, add a ladleful of the hot sauce to temper it, then pour into the casserole. Leave to thicken for 3 to 4 min over a low heat without letting it boil hard, until the sauce coats the spoon. Season with salt and pepper.
9. Serve the chicken and its paprika sauce over the piping hot nokedli, coating them with a ladleful of sauce so they don't stick together.