Recipe by English_Rose
Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish. Goulash originated in Hungary, and one of its most important ingredients is paprika which, together with tomatoes, produces a rich, deep red sauce. The best paprika still comes from Hungary, where it is produced in varieties that range from mild to very hot. Caraway seeds are added for texture and to help give the sauce its characteristic flavour. Traditionally, goulash is made with veal or pork, but it is adaptable to most meats, particularly chicken. Serve with baked or mashed potatoes and steamed green vegetables, such as cabbage and green beans.
Top Review by Paintpuddles
Made this recipes for the PAC 2009 Orphanage Adoption. I chose this recipes as it looked easy to make for a weeknight meal. Easy it was, but the over all taste and flavor we found it to be lacking a bit. Needed to add some salt and pepper after it was plated and tasted, something I normally don't find myself doing very often and I do keep my salt intake to a minimum. The chicken was very tender and delicious cooked this way. Maybe more paprika might have helped flavor this dish I shall try it next time, but I this time I made it as written. Thanks for giving me the opportunity of testing your dish.
- 8 boneless chicken thighs
- 2 medium onions
- 1 tablespoon paprika
- 1 teaspoon caraway seed
- 115 g button mushrooms
- 14 ounces canned chopped tomatoes
- 1 1⁄4 cups chicken stock
- freshly chopped parsley (to garnish)
Directions See How It's Made
- Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
- Cook over a medium heat for about 15 minutes, until well browned on all sides.
- Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
- Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
- Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
- Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
- Then sprinkle with the freshly chopped parsley and serve immediately.