Goulashesque Chicken Stew, A Forgotten Post
 
Prep time
Cook time
Total time
 
A bowl of goulash can both comfort and warm the body on a cold Winter's night. Super easy and fast to make. Perfect for a lazy weekend dinner or for a hassle free weekend night.
Author:
Recipe type: Soup, Stew
Serves: 2 to 3
Ingredients
  • 400 g chicken breast cut into bite size pieces
  • 4 green banana peppers,roughly chopped
  • 1 large carrot, peeled and sliced into coins
  • 2 medium potatoes, roughly chopped
  • 1 small onion, roughly chopped
  • 4 garlic cloves, minced
  • 1 spicy yellow chile spicy, optional
  • 1 tsp salt, plus to taste
  • ½ tsp ground black pepper
  • 6 cups or 1.5 liter chicken broth
  • 1 tsp. ground caraway seed
  • 1 tsp. dried marjoram
  • 1 bay leaf
  • 1 sprig parsley with stem left on
  • 1 heaping tbsp. tomato paste
  • 1 Tbsp. sunflower oil
  • 2 tbsp of flour, bread crumbs or plain unsweetened cream of wheat to thicken
Instructions
  1. Heat the oil in a large pot, add onion and saute for 3 minutes. Add the cubed chicken and cook for 5 minutes or until the chicken is white on the outside, then add the minced garlic and cook for 2 more minutes. Add the vegetables, all spices and pour in chicken broth. Stir to well combine. Cover, turn heat to high and bring to a boil. Once boiled turn heat down to medium and allow to simmer for 40 minutes.
  2. After 40 minutes, add the tomato paste and remove the parsley sprig. In a small bowl whisk together the thickener* with a ladle of the broth from the pot. Whisk until there are no lumps. Pour this roux into the goulash and mix until well combine. Leave uncovered and simmer until the broth has thickened up a bit. Taste and adjust spices if necessary. Turn heat off and allow to cool 10 minutes before serving.
  3. Serve with rice, or Knedlicky dumplings or bread.
Notes
The stew can cook longer, allowing to cook longer will leave ingredients extra soft and spices will come together more. If allowing to stew longer you may need to add a little more water or broth to prevent drying out. Do not add the thickener until right before serving.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2012/01/12/goulashesque-chicken-stew-a-forgotten-post/