Lighter Chicken Paprikash

Instructions

1. Cut the thigh fillets into 3–4 cm pieces and salt them. Chop the onion finely, and dice the bell pepper and tomato into small cubes.
2. In a heavy-bottomed pot, heat the oil and braise the onion over medium heat for 6–8 minutes until translucent and soft. If it starts to stick, add a splash of water: this way it softens nicely even with little oil and won't burn.
3. Remove the pot from the heat, sprinkle the paprika over the onion, stir quickly, and pour in 2 dl water. The paprika burns and becomes bitter in hot oil in seconds, which is why it goes in off the heat.
4. Return to the heat, add the chicken, bell pepper, and tomato, and bring to a boil. Cover and simmer over low heat for 30 minutes, stirring occasionally, until the meat is tender and falls apart easily with a fork. If the liquid reduces too much, replenish with a little water.
5. Meanwhile, prepare the noodles: mix the flour with the egg, a pinch of salt, and about 1.5 dl water into a soft, thick dough. Drop it into boiling salted water, and when the dumplings rise to the surface, cook for 1 more minute, then drain.
6. Mix the yogurt, sour cream, and flour until smooth. Add a spoonful of hot sauce to it, stir, and only then pour it into the chicken. If you pour cold yogurt directly into hot sauce, it will curdle.
7. Bring to a boil while stirring, and simmer for 2–3 more minutes until the sauce thickens. Season with salt and pepper, and serve with the noodles.