How To Make Chicken Goulash
Savor a warm and filling meal with this chicken goulash. This Hungarian stew is packed with tender vegetables cooked in a thick, herb-seasoned broth.
Serves:
Ingredients
- 1tbspcooking oil
- 8chicken thighs
- 1½tspsalt
- 1onion
- 2carrots
- 2celery ribs
- 2garlic cloves
- 2tbsppaprika
- 1tbspflour
- 1tspcayenne
- 1½cupslow-sodium chicken broth
- 1½cupstomatoes in thick puree,crushed, canned
- ¼tspdried thyme
- 1bay leaf
- 2tbspfresh parsley,chopped
- ¼tspfresh ground black pepper
Instructions
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In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with ¼ teaspoon of salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove.
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Pour off all but 1 tablespoon fat from the pan. Add the onion, carrots, celery, and garlic to the pan.
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Reduce the heat to moderate and cook for about 5 minutes, stirring occasionally, until the onion is translucent.
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Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds.
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Stir in the broth, tomatoes, the remaining 1¼ teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer.
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Reduce the heat and simmer for about 20 minutes., partially covered, until the chicken is done. Remove the bay leaf and add the parsley and black pepper.
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Serve warm, and enjoy!
Recipe Notes
Nutrition
- Calories: 958.81kcal
- Fat: 68.99g
- Saturated Fat: 18.03g
- Trans Fat: 0.34g
- Monounsaturated Fat: 29.36g
- Polyunsaturated Fat: 14.91g
- Carbohydrates: 15.12g
- Fiber: 3.94g
- Sugar: 5.06g
- Protein: 67.75g
- Cholesterol: 378.28mg
- Sodium: 1256.71mg
- Calcium: 79.32mg
- Potassium: 1301.59mg
- Iron: 4.25mg
- Vitamin A: 473.06µg
- Vitamin C: 15.86mg
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