Chicken Goulash

  • Active Time 25m
  • Total Time 45m

Serves 4

Fragrant with paprika and brimming with flavor, this Hungarian classic continues to please. Our quick version loses none of the original appeal.
WINE RECOMMENDATION:
With this dish, it's natural to experiment with one of the increasing number of reds imported from Hungary. Try Egri Bikavér or a varietal such as a merlot or a cabernet sauvignon.

ingredients

  • 1 tablespoon cooking oil
  • 8 chicken thighs
  • 1 1/2 teaspoons salt, divided
  • 1 onion, chopped
  • 2 carrots, cut into 1/4-inch slices
  • 2 ribs celery, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 2 tablespoons paprika
  • 1 tablespoon flour
  • 1/8 teaspoon cayenne
  • 1 1/2 cups canned low-sodium chicken broth or homemade stock
  • 1 1/2 cups canned crushed tomatoes in thick puree
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper

directions

In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the onion, carrots, celery and garlic to the pan. Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Reduce the heat to moderately low and add the paprika, flour and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme and the bay leaf. Add the chicken and bring to a simmer. Reduce the heat and simmer, partially covered, until the chicken is done, about 20 minutes. Remove the bay leaf and add the parsley and black pepper.

Menu Suggestions:

Serve the goulash with spaetzle, buttered noodles or boiled or mashed potatoes.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1450

nutrition information per serving

269 calories; 10g total fat; 115mg cholesterol; 1138mg sodium; 14g carbohydrates; 4g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.