A quick an easy midweek twist on a classic, this Easy Chicken Goulash is just as delicious as a traditional beef goulash but is ready in half the time! (Serves 4-6 depending on appetite and accompaniments)
Course Main Course
Cuisine Eastern European, Hungarian
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Eb Gargano
1 green (bell) peppersliced
1red (bell) peppersliced
90gsmoked lardons or chopped streaky bacon (I use the little packs of Tesco Finest Lardons)
Put the onion, peppers and olive oil in a large saucepan and fry gently, with the lid on for 5 minutes, until the onions and peppers are softened but not brown.
Add the lardons (or chopped streaky bacon) and turn up the heat. Fry for 3 minutes until the lardons, peppers and onions have a little colour.
Turn down the heat and add the paprika, caraway seeds and garlic. Fry for 1 minute.
Add the chicken, tinned tomatoes, salt and pepper and bring to the boil.
Turn down the heat, put the lid on and cook for 45 minutes. Add a little splash of water if it gets too dry. Alternatively you can cook this stew in the oven. Cook at 180C (160C fan/ gas mark 4 / 350F) for the same length of time (or longer!)
Serve with rice, sour cream and a sprinkling of parsley.
This Easy Chicken Goulash will be perfectly cooked and delicious after 45 minutes, but can be cooked for up to 1h30 if you need it to – a longer cook will result in a more concentrated and more developed flavour.This goulash can also be cooked in a slow cooker: follow the recipe as above then transfer to your slow cooker and cook for 3 hours on high or 6 hours on low.Suitable for freezing.Nutrition information is approximate and meant as a guideline only.