Featuring onions, chicken, potatoes, capsicum and tomatoes, this paprika-spiced goulash recipe has the perfect makings of a comforting stew. Containing ingredients that are first fried, sautéed, then simmered, it is a surprising yet delicious tummy warmer that similarly makes a great cold-weather meal!
- 1 tbsp olive oil
- 6 chicken thigh fillets, trimmed, cubed
- 2 brown onions, cut into chunks
- 1 red capsicum, seeded, chopped
- 2 clove garlic, crushed
- 2 tbsps sweet paprika
- 1 tbsp plain flour
- ½ tsp cayenne pepper
- 3 cups chicken stock
- 400 g can diced tomatoes
- Mashed potato, light sour cream, coriander sprigs, sugar snaps, crusty bread to serve
In a large frying pan, heat oil on high. Fry chicken for 4-5 mins, stirring, until browned all over. Transfer to a plate.
In same pan, sauté onion, capsicum and garlic for 3-4 mins until onion is tender. Stir in paprika, flour and cayenne pepper. Cook, stirring, for 1 min. Remove from heat.
Gradually mix in stock and tomatoes. Return to heat. Bring to the boil, stirring on high. Reduce heat to low.
Return chicken and juices to pan. Simmer for 25-30 mins until chicken is cooked though and sauce has thickened. Season to taste.
Serve chicken on a bed of mashed potato, topped with a dollop of sour cream, coriander and steamed greens of choice.
TIP For really creamy mashed potato, add hot milk and melted butter.