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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large onion
  • 2 garlic cloves
  • 6-8 chicken thighs and drumsticks
  • 1 pointed yellow or green pepper
  • 1 large tomato ripe
  • 2 carrots
  • 3 Tbsp sweet paprika
  • 1 bay leaf
  • 3 large potatoes
  • Chopped parsley to serve

Method
 

  1. Thinly slice the onion and garlic.
  2. Heat the oil in a large saucepan (like a casserole dish). Add the onion & garlic, then gently soften for about 5 minutes under cover.
  3. Add the chicken pieces, season with salt and freshly ground black pepper, then fry for 5 minutes until browned all over, rotating them constantly.
  4. Sprinkle the paprika over the chicken and stir for a minute.
  5. Cut the pepper in half, remove the seeds. Chop the tomatoes.
  6. Put the carrot (as whole) and pepper between the chicken pieces then pour over enough stock to cover them.
  7. Add the bay leaves and tomatoes. Turn up the heat, cover and cook over low heat for 35 minutes.
  8. Peel and dice the potatoes. Add these to the stew, making sure that the liquid covers them well.
  9. Cook for another 15-25 minutes, until the potatoes are tender.