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Chicken Goulash

A favourite at our house - a yummy rich goulash made with skinnless chicken breast or thights to make the dish healthier. This is a recipe I always cook when I don't have much time. It has simple and easy to find ingredients, but it tastes great! This will surely be a family pleaser! Serve over rice or noodles. Enjoy!!!!

Posted on October 24, 2009

Makes 4 servings

Ingredientschicken goulash

1 1/2 lb chicken, breast or thighs, cut into 1 inch cubes

2 tbsp olive oil

2 medium onions, chopped

1 red bell pepper, chopped

2 cloves of garlic, minced

1 tsp paprika

1/2 tsp dried oregano

1 tbsp flour

3 tbsp of water

1 can (14 ounces) chopped tomatoes

1/2 cup heavy cream

salt and black pepper to taste

1 tbsp fresh parsley, chopped


1. Cook chicken in a skillet until golden brown on all sides, turning occasionally. Let the chicken stand keeping it warm.

2. Add the onions and the red bell pepper to the drippings in the pan and cook until soft about 5 minutes. Add the garlic, paprika, oregano and the chicken with the juices.

3. Mix the flour with the water and pour it over the chicken. Add the tomatoes, salt and black pepper to your taste. Bring to a boil, cover and simmer on very low heat until the chicken is cooked.

4. When the chicken is done, add the cream and bring to a boil. Serve hot over stimmed rice. Sprinkle with parsley.

Note: Very delicious with pork.




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