The Dish with Anita: Chicken paprikash and herb butter noodles - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Chicken paprikash and herb butter noodles

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SAN DIEGO (CBS 8) - This cold weather is really making me crave some of my favorite comfort foods, and this one is an absolute jewel! Chicken paprikash, or paprikas, is a traditional Hungarian dish that can be made a number of different ways.

Some recipes use both the white and dark meat of the chicken and some with only the legs and thighs; it just depends on your personal taste. While I used thighs in my version, you can use all white meat to lower the fat content of the recipe without losing any flavor. Enjoy!


3 1/2 lbs chicken, white or dark meat

Kosher salt and fresh ground black pepper

1 tbsp olive oil

2 each - medium red bell pepper and onion

3 tsp minced garlic

3 tbsp sweet paprika*

2 tbsp flour

2 tbsp tomato paste

1 tsp dark brown sugar

1 1/2 cups low fat and low sodium chicken broth

2/3 cup low fat Greek yogurt or low fat sour cream


Remove chicken from fridge and let stand at room temperature for 20-25 minutes.

Slice onions and red bell pepper very thin.

Rinse chicken and pat dry with paper towels; place on a large plate and season both sides with kosher salt and fresh ground black pepper. Place oil in bottom of Dutch oven and turn heat to medium high. Once oil is very hot, place seasoned chicken pieces in pot skin-side down. Cook in batches to avoid overcrowding, as this prevents the chicken from browning properly. Cook for five minutes before turning; cook for two to four minutes on other side, remove and place in a bowl. Repeat with any remaining chicken pieces. Pour off all but one tablespoon of the drippings (do not remove any of the brown bits stuck to the bottom of the pot.) Add the red bell pepper, onion and garlic to the pot and stir until softened, about 8 minutes. Next stir in paprika, flour, tomato paste and brown sugar and stir continually until contents become very fragrant (about 5 to 7 minutes.) Pour in chicken broth and bring to a boil for 2 minutes, reduce to low. Remove skin from chicken and discard. Place chicken pieces and any accumulated juices into pot. Stir and make sure chicken is completely submerged. Reduce heat to simmer, cover with a lid and let cook for 30 to 40 minutes stirring occasionally to prevent sticking. Once chicken is done, remove from heat. Take lid off and let stand for 10 minutes before stirring in yogurt or sour cream. Serve hot over butter noodles, rice or couscous.

Cooking Tip:

*Be sure to use sweet paprika and not smoky paprika, as the latter can be very spicy.

Herb Butter Noodles


1 bag of no yolk noodles

3 tbsp unsalted butter

1/2 tsp caraway seeds, crushed

Kosher Salt and pepper to taste


Cook noodles according to package instructions.

Once noodles finish cooking reserve a little of the water, drain noodles and return to pot.

Add butter, caraway seeds, salt and pepper and the reserved noodle water and stir until butter has melted and a light sauce has developed. Serve hot topped with chicken paprikash.

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