Paprika chicken goulash
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500g skinless chicken thigh filletscut into bite-sized chunks
- 1 tbsp plain flourseasoned well
- 1 tbsp olive oil
- 1 large onionhalved and sliced
- 2 cloves garliccrushed
- 1 stalk celerydiced
- 1 carrotdiced
- 1 green pepperchopped into chunks
- 1½ tbsp paprika (not smoked)
- 1 tsp caraway seeds
- 400g tin cherry tomatoes
- 300ml chicken stock
- flat-leaf parsleya small bunch, chopped
- soured creamto serve
- tagliatelle or riceto serve
Nutrition: per serving
- kcal267low
- fat7.4g
- saturates1.6g
- carbs15.1g
- sugars10.1g
- fibre6.1g
- protein32g
- salt0.5g
Method
step 1
Toss the chicken with the seasoned flour. Heat 1 tbsp of oil in a large deep non-stick frying pan, then cook, in batches, until golden all over.
step 2
Scoop out the chicken, then add the onion, garlic, celery and carrot. Cook for 10-12 minutes or until soft and golden brown at the edges. Add the pepper and cook for another 6-8 minutes or until soft. Return the chicken to the pan and add the spices, tomatoes and stock. Put on a lid and simmer for 45 minutes until the chicken is really tender and the sauce thickened. Stir in the parsley then serve with soured cream and pasta or rice.
