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20-Minute Chicken Goulash

By The Canadian Living Test Kitchen

Tested till perfect

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20-Minute Chicken Goulash

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 293
pro 32 g
total fat 11 g
sat. fat 2 g
carb 18 g
fibre 3 g
chol 68 mg
sodium 637 mg
% RDI: -
calcium 7
iron 22
vit A 19
vit C 60
folate 15

Inspired by the long-simmering Hungarian stew, this creamy goulash (which is at its finest with real Hungarian paprika) is quick, easy and full of robust flavour. Serve it over egg noodles or spaetzle.

Ingredients

  • 1/2 tsp caraway seeds
  • 1 lb boneless skinless chicken breasts
  • 2 tbsp vegetable oil
  • 3 cups sliced mushrooms, (8 oz/250 g)
  • 1 onion, chopped
  • 1 sweet green pepper, chopped
  • 4 cloves garlic, minced
  • 1 tbsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 1-1/3 cups chicken stock
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup light sour cream

Preparation

Using mortar and pestle or side of chef's knife, crush caraway seeds; set aside.

Cut chicken into 3/4-inch (2 cm) chunks. In Dutch oven, heat half of the oil over medium-high heat; fry chicken, in batches, until browned outside and no longer pink inside, about 4 minutes. Remove to bowl.

Add remaining oil to pan. Add mushrooms, onion, green pepper, garlic, paprika, salt, pepper, thyme and caraway seeds; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes.

Return chicken and any accumulated juices to pan. Add parsley and sour cream; stir until heated through.

Source : Canadian Living Magazine: May 2004

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