This chicken goulash recipe is made the traditional Hungarian way, where the simple ingredients add tremendous depth of flavor! Hearty, delicious and soul-satisfying, this Hungarian Chicken Goulash is even better the next day after the flavors have had time to develop!
INGREDIENTS:
- Veal Shank
- 2 tablespoons extra virgin olive oil
- 1 soup spoon butter
- 2 large heads of yellow onions , chopped
- 5 cloves garlic , ground
- 6 yellow or orange peppers , or a combination of both, sliced
- 3 the tomato , cut into cubes
- 3 chicken breasts , about 1 1/2 pounds, diced
- 1/4 cup real Hungarian red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon caraway seeds , crushed
- 2 bay leaves
- 1 teaspoon crushed black peppercorns
- 4 cups quality chicken stock
- Salt and pepper to taste
- Cream
Steps for Hungarian Goulash or Soup
Let's start!
Heat the olive oil and butter in a large oven over medium-high heat and cook the onion for about 5-7 minutes until soft and translucent and just starting to turn golden. Add the garlic and cook for another minute.
Add the peppers and paprika and cook for another 7-8 minutes.
Add the chicken breasts and toss to combine.
Add the tomatoes and enough chicken stock to cover everything.
Add the bay leaves, crushed peppercorns and crushed cumin seeds. Stir to combine. Bring the stew to a boil, reduce the heat to low, and continue to simmer, covered, for one hour.
Serve the goulash hot with a dollop of sour cream (sour cream is a great addition, don't skip it!).
Enjoy!
