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Paprika Chicken Goulash |
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| Serves 4 |
Prep 20 mins |
Cooking 55 mins |
Easy |
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My rating |
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Ingredients |
500g skinless chicken thigh fillets, cut into bite-sized chunks
1 tbsp plain flour, seasoned well
olive oil
1 large onion, halved & sliced
1 stalk celery, diced
1 carrot, diced
1 green pepper, chopped into chunks
1½ tbsp paprika (not smoked)
1 tsp caraway seeds
400g tin cherry tomatoes
300ml chicken stock
a small bunch parsley, chopped
soured cream to serve
tagliatelle or rice to serve
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Toss the chicken with the
seasoned flour. Heat 1 tbsp of oil in a large deep
non-stick frying pan, then cook, in batches, until golden
all over.
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Scoop out the chicken, then
add the onion, celery and carrot. Cook for 10-12
minutes or until soft and golden brown at the edges. Add
the pepper and cook for another 6-8 minutes or until soft.
Return the chicken to the pan and add the spices, tomatoes
and stock. Put on a lid and simmer for 45 minutes until
the chicken is really tender and the sauce thickened. Stir
in the parsley then serve with soured cream and pasta or
rice.
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DAILY
DINNERS 
