Lunch: Chicken Paprikas with Nokedli (Flat Noodles)

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Paprikas with Nokedli (Flat Noodles)

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

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

Instructions

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.