Kuřecí Paprikáš s Nočky (Nokedli)

Name: Kuřecí Paprikáš s Nočky (Nokedli)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 7 servings
Cuisine: Czech
Ingredients: 2.5 pound chicken thigh (boneless, skinless); 2 tablespoon olive oil; 1.5 yellow onions (large, finely chopped); 3 clove garlic (minced); 3 tablespoon sweet paprika; 1 teaspoon marjoram (dried); 0.25 teaspoon black pepper (freshly ground); 2 cup chicken broth (unsalted); 0.75 cup plain yogurt (unsweetened, plain); 2 eggs (large); 1.5 cup all-purpose flour; 0.5 cup water; 2 tablespoon fresh parsley (chopped)

Succulent chicken thighs simmered in a creamy, sweet paprika sauce, creating a rich and comforting dish, served with soft, small Hungarian-style egg noodles (Nokedli).

Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Servings: 7
Cuisine: Czech
Difficulty: Medium

Dietary

Low-Sodium
Nut-Free
High-Protein
Low-Sugar

Ingredients

2.5 pound chicken thigh (boneless, skinless)
2 tablespoon olive oil
1.5 yellow onions (large, finely chopped)
3 clove garlic (minced)
3 tablespoon sweet paprika
1 teaspoon marjoram (dried)
0.25 teaspoon black pepper (freshly ground)
2 cup chicken broth (unsalted)
0.75 cup plain yogurt (unsweetened, plain)
2 eggs (large)
1.5 cup all-purpose flour
0.5 cup water
2 tablespoon fresh parsley (chopped)

Instructions

Pat chicken thighs dry. In a large Dutch oven or deep skillet, heat 2 tablespoons olive oil over medium-high heat. Sear chicken thighs for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
Reduce heat to medium. Add 1.5 finely chopped yellow onions to the pot and sauté for 8-10 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
Remove the pot from the heat and stir in 3 tablespoons sweet paprika, 1 teaspoon dried marjoram, and 1/4 teaspoon black pepper. Stir for 30 seconds to allow the spices to bloom. Immediately stir in 2 cups unsalted chicken broth to prevent paprika from burning.
Return the chicken thighs to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.
While the chicken simmers, prepare the Nokedli (egg noodles). In a large bowl, whisk together 2 large eggs and 1/2 cup water. Gradually add 1 1/2 cups all-purpose flour, mixing until a smooth, thick batter forms (it will be sticky).
Bring a large pot of water to a rolling boil. Using a nokedli maker, a colander with large holes, or a wet knife and cutting board, drop small pieces of dough into the boiling water. Cook for 3-5 minutes, or until the noodles float to the surface. Remove with a slotted spoon and drain.
Once chicken is cooked, remove it from the sauce and set aside. In a small bowl, whisk 3/4 cup unsweetened plain yogurt (or dairy-free alternative) into 2-3 tablespoons of the hot sauce. Gradually whisk this mixture back into the main pot of sauce. Stir gently until fully incorporated and sauce is creamy. Do not boil after adding yogurt.
Return the chicken to the sauce. Taste and add a very minimal pinch of salt if absolutely necessary, but prioritize flavor from paprika and herbs for low sodium. Serve the Kuřecí Paprikáš over the warm Nokedli, garnished with 2 tablespoons chopped fresh parsley. Offer a minimal pinch of salt at the table for guests.

Notes

For an even richer sauce, you can remove a small amount of the chicken broth and mix with 1 tablespoon of flour or cornstarch before whisking into the sauce, then reincorporate before adding yogurt. This dish reheats beautifully.

Nutrition (per serving)

Calories: 420
Protein: 37.5 g
Carbohydrates: 33.2 g
Fat: 15 g
Fiber: 3.8 g
Sodium: 120 mg
Saturated Fat: 4.5 g
Sugar: 4.1 g
Cholesterol: 155 mg