Chicken goulash
Firstly, this recipe is not the traditional Hungarian chicken goulash (csirkepörkölt) which contains no potatoes but is served with dumplings (galuska). I just thought I’d try making it more like a beef goulash stewbecause I felt too lazy to make dumplings. The result was delicious and my family loved it quite as much as the “proper” one! I made it with mixed chicken thighs and drumsticks, but you can use any combination of chicken pieces. Serve it with a salad orpicked cucumbers.
Ingredients
Method
- Thinly slice the onion and garlic.
- Heat the oil in a large saucepan (like a casserole dish). Add the onion & garlic, then gently soften for about 5 minutes under cover.
- Add the chicken pieces, season with salt and freshly ground black pepper, then fry for 5 minutes until browned all over, rotating them constantly.
- Sprinkle the paprika over the chicken and stir for a minute.
- Cut the pepper in half, remove the seeds. Chop the tomatoes.
- Put the carrot (as whole) and pepper between the chicken pieces then pour over enough stock to cover them.
- Add the bay leaves and tomatoes. Turn up the heat, cover and cook over low heat for 35 minutes.
- Peel and dice the potatoes. Add these to the stew, making sure that the liquid covers them well.
- Cook for another 15-25 minutes, until the potatoes are tender.