Healthy Chicken Paprikas and Nokedli
By: Eva Taylor
Published: Monday, November 30, 2009 - 5:49pm

Ingredients




Adapted from my mother’s recipe
1 kg chicken breasts, no skin, no bones
2 teaspoons olive oil
1 cup large Vidalia onion about 1  (Mayan onion will work too), finely chopped
1/2 teaspoon paprika paste (or home made roasted red peppers, skins removed)
1 green cubano pepper, thinly sliced (not hot peppers)
1 cup medium chopped tomato (or ¼  tomato paste)
Salt and pepper to taste
1 teaspoon flour
1/2 cup sour cream (no fat) or no fat yogurt + couple of tbsp for garnish
1/2 cup chicken stock (low sodium)
Nokedli
1 egg
9 tablespoons egg whites
2 cups flour
water to soften dough as needed
3 liters water for boiling
1 teaspoon olive oil
2 tablespoons butter + 1 tsp olive oil

Preparation

1 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. 2 Remove from heat and add paprika. 3 Using an immersion blender or regular blender, blend the onion mixture until smooth. 4 Strain through a fine sieve (this will help discard the tomato skins and seeds which would ruin the creamy texture of the sauce). Reserve. 5 Cut chicken into bite-sized pieces and brown in 1 tsp olive oil. 6 When the chicken is almost done, add the sauce back to the pan, and simmer until the chicken is entirely cooked. 7 Just before serving, add the thinly sliced green peppers (I like them a bit crunchy as garnish) 8 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). 9 Dollop fresh sour cream or plain yogurt just before serving. 10 Nokedli 11 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! 12 In a food processor, blend eggs, flour and add water to make a dough a bit thicker than pancake batter - it should be able to be pressed through a dumpling maker easily. 13 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! 14 Strain well. You can lightly coat in olive oil and let stand until required. 15 In an enamel Dutch oven, melt butter with olive oil. Heat to high. 16 Add dumplings and stir well. You will want the dumplings to become crispy and brown…they are really tasty that way. 17 Salt and Pepper to taste. 18 Serve with Chicken Paprikas on top.

About


I usually eyeball the nokedli. General rule per serving is 1 egg, 1/2 cup flour + bit of water.
To make this as healthy as possible, I use 1 whole egg per lot (not serving), 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).