appetite magazine
Warming chicken goulash
 
 
Author:
Ingredients
  • 500g skinless chicken thigh fillets, cut into bite-sized chunks
  • 1 tbsp plain flour, well seasoned
  • 1 tbsp olive oil
  • 1 large onion, halved and sliced
  • 2 cloves garlic, crushed
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 green pepper, cut into chunks
  • 1 ½ tbsp paprika (not smoked)
  • 1 tsp caraway seeds
  • 400g tin cherry tomatoes
  • 300ml chicken stock
  • small bunch flat-leaf parsley, chopped
  • To serve:
  • soured cream
Method
  1. Toss the chicken with the seasoned flour.
  2. Heat 1 tbsp oil in a large deep non-stick frying pan and sear in batches until golden.
  3. Remove and set aside.
  4. In the same pan, add the onion, garlic, celery and carrot.
  5. Cook for 10-12 mins or until soft and golden at the edges.
  6. Add pepper and cook for 6-8 mins or until soft.
  7. Return chicken to the pan, add spices, tomatoes and stock.
  8. Cover and simmer for 45 mins until the chicken is tender and the sauce thickens.
  9. Stir in the parsley and serve with soured cream.
Recipe by appetite magazine at https://www.appetitemag.co.uk/warming-chicken-goulash/