Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
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.
4lbsboneless chicken thigh, cut into bite-sized chunks
1cupflour, seasoned with salt and pepper
2onions, sliced thinly
3carrots, diced
1zucchini, diced
1tbspHungarian hot paprika
2tsppaprika
2garlic cloves, diced
1lemon, juiced
1tbspcaraway seed
2tbsptomato paste
4cupstomato sauce
½cupchicken 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.
4lbsboneless chicken thigh, cut into bite-sized chunks
1cupflour, seasoned with salt and pepper
2onions, sliced thinly
3carrots, diced
1zucchini, diced
1tbspHungarian hot paprika
2tsppaprika
2garlic cloves, diced
1lemon, juiced
1tbspcaraway seed
2tbsptomato paste
4cupstomato sauce
½cupchicken 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.
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