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
AuthorMabIn a dutch oven add just enough olive oil to coat the pan and turn the heat until the oil shimmers.
Dredge the chicken in flour seasoned with salt and pepper.
Add the chicken to the pan and sear for about 3-4 minutes per side until they are golden.
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.
Add the tomato paste and paprika, tomato sauce, caraway seeds, lemon zest and chicken stock and bring to a simmer.
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
Directions
In a dutch oven add just enough olive oil to coat the pan and turn the heat until the oil shimmers.
Dredge the chicken in flour seasoned with salt and pepper.
Add the chicken to the pan and sear for about 3-4 minutes per side until they are golden.
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.
Add the tomato paste and paprika, tomato sauce, caraway seeds, lemon zest and chicken stock and bring to a simmer.
Simmer for 90-120 minutes, you can adjust the thickness by adding more chicken stock of a bit of flour.
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