Tested till perfect 20-Minute Chicken Goulash

20-Minute Chicken Goulash

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/2 tsp 1/2tspcaraway seeds
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 2 tbsp 2tbspvegetable oil
  • 3 cups 3cupssliced mushroommushrooms, (8 oz/250 g)
  • 1 1oniononions, chopped
  • 1 1sweet green peppersweet green peppers, chopped
  • 4 4cloves garlic, minced
  • 1 tbsp 1tbsppaprika
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspdried thyme
  • 3 tbsp 3tbspall-purpose flour
  • 1-1/3 cups 1-1/3cupschicken stock
  • 1/4 cup 1/4cuptomato paste
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/4 cup 1/4cuplight sour cream
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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.

Nutritional Information Per serving: about

cal 293 pro 32g total fat 11g sat. fat 2g
carb 18g fibre 3g chol 68mg sodium 637mg

% RDI:

calcium 7 iron 22 vit A 19 vit C 60
folate 15
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