Chicken Goulash recipe
information
Goulash originated in Hungary, and one of its most important ingredients is paprika which, together with tomatoes, produces a rich, deep red sauce. The best paprika still comes from Hungary, where it is produced in varieties that range from mild to very hot. Caraway seeds are added for texture and to help give the sauce its characteristic flavour. Traditionally, goulash is made with veal or pork, but it is adaptable to most meats, particularly chicken. Serve with jacket or mashed potatoes and steamed green vegetables, such as cabbage and green beans.
Preparation time : 10 minutes,
Cooking time : 1 hour,
Calories per serving: 185
ingredients
Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish.
8 boneless chicken thighs
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seeds
4 oz (115 g) button mushrooms
14 oz (400 g) tin tomatoes
1/2 pint (285 ml) chicken stock
Freshly chopped parsley for garnish
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seeds
4 oz (115 g) button mushrooms
14 oz (400 g) tin tomatoes
1/2 pint (285 ml) chicken stock
Freshly chopped parsley for garnish
method
1. Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
Cook over a medium heat for about 15 minutes, until well browned on all sides.
2. Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
3. Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
4. Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
5. Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
6. Then sprinkle with the freshly chopped parsley and serve immediately.
Cook over a medium heat for about 15 minutes, until well browned on all sides.
2. Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
3. Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
4. Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
5. Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
6. Then sprinkle with the freshly chopped parsley and serve immediately.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
