Recipe: Chicken Goulash (Austrian Style)

I find this goulash to be completely addicting. Something about stewing chicken in tomatoes makes them irresistible to me (see also : Chicken Vindaloo). This is a pretty easy to make, it requires a small amount of up front work for browning the chicken but after that it basically cooks itself and you simply come back and collect it at the end. It’s served by itself sometimes but more likely on top of spaetzle (egg noodles), pasta, rice, mashed potatoes or even bread.

Chicken Goulash

AuthorMab

Yields6 Servings

Ingredients
 4 lbs boneless chicken thigh, cut into bite-sized chunks
 1 cup flour, seasoned with salt and pepper
 2 onions, sliced thinly
 3 carrots, diced
 1 zucchini, diced
 1 tbsp Hungarian hot paprika
 2 tsp paprika
 2 garlic cloves, diced
 1 lemon, juiced
 1 tbsp caraway seed
 2 tbsp tomato paste
 4 cups tomato sauce
 ½ cup chicken stock
 olive
 salt and pepper, to taste

Directions
1

In a dutch oven add just enough olive oil to coat the pan and turn the heat until the oil shimmers.

2

Dredge the chicken in flour seasoned with salt and pepper.

3

Add the chicken to the pan and sear for about 3-4 minutes per side until they are golden.

4

When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and add onions, carrots, zucchini, and garlic. Cook for about 5-8 minutes.

5

Add the tomato paste and paprika, tomato sauce, caraway seeds, lemon zest and chicken stock and bring to a simmer.

6

Simmer for 90-120 minutes, you can adjust the thickness by adding more chicken stock of a bit of flour.

Adapted from Food.com

Ingredients

Ingredients
 4 lbs boneless chicken thigh, cut into bite-sized chunks
 1 cup flour, seasoned with salt and pepper
 2 onions, sliced thinly
 3 carrots, diced
 1 zucchini, diced
 1 tbsp Hungarian hot paprika
 2 tsp paprika
 2 garlic cloves, diced
 1 lemon, juiced
 1 tbsp caraway seed
 2 tbsp tomato paste
 4 cups tomato sauce
 ½ cup chicken stock
 olive
 salt and pepper, to taste

Directions

Directions
1

In a dutch oven add just enough olive oil to coat the pan and turn the heat until the oil shimmers.

2

Dredge the chicken in flour seasoned with salt and pepper.

3

Add the chicken to the pan and sear for about 3-4 minutes per side until they are golden.

4

When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and add onions, carrots, zucchini, and garlic. Cook for about 5-8 minutes.

5

Add the tomato paste and paprika, tomato sauce, caraway seeds, lemon zest and chicken stock and bring to a simmer.

6

Simmer for 90-120 minutes, you can adjust the thickness by adding more chicken stock of a bit of flour.

Chicken Goulash

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