Chicken Paprikas with Nokedli (Flat Noodles)
- 1/4 cup olive oil
- 4 medium yellow onions, diced
- 2 tablespoons Hungarian sweet paprika
- 2 cubanelle peppers, seeded and quartered
- One 15-ounce can stewed tomatoes
- 1 tablespoon kosher salt
- 2 pounds boneless, skinless chicken breast halves
- 1 pound boneless, skinless chicken thighs, halved
For the chicken paprika: Heat the olive oil in a large Dutch oven over medium heat.
Add the onions and cook, stirring occasionally, until deep golden brown, about 1 hour and 30 minutes. Stir in the paprika, peppers, tomatoes and salt, bring to a simmer and cook, stirring occasionally, for 1 hour.
Add the chicken, reduce the heat to low, and cook, covered, until the chicken begins to fall apart, about 2 hours.
While the chicken cooks, make the nokedli: Bring a large pot of water to a boil over high heat. Fill a large bowl with some ice and water. Put the melted butter in a large bowl.
In a small bowl, mix the flour and salt together. Stir in the egg. Slowly stir in 1/4 cup warm water. Keep stirring until the dough begins to pull away from the side of the bowl, and then stir vigorously until dough becomes elastic, about 10 minutes. Set aside to rest for 10 minutes.
Cut the dough into 4 equal pieces. Put 1 piece on a cutting board and, using the back of a knife, cut off a 1- by-1/4-inch piece of dough and slide it into the boiling water.
Continue until that portion of dough is used.
Cook until the nokedli rise to the surface, about 5 minutes. Using a slotted spoon, remove them from the boiling water and plunge them into the ice bath; cool for 1 minute. Using a small strainer, transfer the nokedli to the melted butter and toss to coat. Repeat the process until all noodles are cooked; keep warm.
To serve: Spoon some of the noodles onto a plate and top with some Chicken Paprikas.