Chicken Goulash
Chicken Goulash
This recipe can be cooked on top of the stove or in the oven but cooks faster than a casserole. You can add other ingredients like chillies to bring it some spice.
Serves 4.
Ingredients
400g Chicken, cubed.
1 tablespoon smoked paprika
1 tablespoon paprika
1/2 teaspoon black pepper
Sea salt
1 tablespoon olive oil
1 large onion
1 400g tin chopped tomatoes
200ml chicken stock
1 dessert spoon sugar
1 tablespoon dried herbs
100g button mushrooms, cleaned
150ml sour cream
Fresh chopped parsley
Method
Pre-heat the oven to 2000/180C fan assisted, gas mark 6. Put the chicken in a bowl and add the two types of paprika, black pepper and a good pinch of sea salt. Toss until coated.
Heat the olive oil in the casserole dish on the hob, then add the spice coated meat and brown on all sides. Add the onion and fry lightly.
Add the tomatoes to the mix followed by the chicken stock, sugar and dried herbs. Mix everything together on the hob. Turn off the gas, add a lid to the casserole and put in the oven.
After an hour add the button mushrooms to the casserole and return to the oven, minus the lid, for another 20 minutes.
Just before serving, add the sour cream to get a marbled effect. Add a handful of chopped parsley to garnish and serve.