Chicken goulash
10
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
Our delicious take on this classic Hungarian stew is simple, full of flavour and makes a hearty weeknight meal
Ingredients
Skinless chicken drumstick
4 individual, (lovely legs)
Chicken thigh, skinless, raw
4 medium, or cutlets
Plain flour
¼ cup(s), (1/4 cup)
Olive oil
1 tbs
Oil spray
1 x 3 second spray(s)
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Mushrooms
150 g, button, quartered
Red capsicum
1 medium, cut into 2cm pieces
Ground paprika
1½ tsp
Caraway seeds
1 tsp
Tomato paste
1 tbs
Canned diced tomatoes
400 g, diced
Chicken stock
½ cup(s)
Dry pasta
250 g, large spiral
Extra light sour cream
2 tbs
Fresh oregano
1 tbs, chopped
Instructions
1
Place flour in a plastic bag. Add chicken and toss to coat. Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 3–4 minutes or until browned. Remove from pan.
2
Lightly spray same pan with oil. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic, mushrooms and capsicum and cook, stirring, for 2 minutes. Add paprika and caraway and cook for 1 minute.
3
Add tomato paste, tomatoes and stock and stir to combine. Return chicken to pan and bring to the boil. Reduce heat to low and simmer, covered, for 25 minutes. Uncover and simmer for 20 minutes or until chicken is cooked through.
4
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
5
Divide goulash and pasta among plates. Top with sour cream and sprinkle with oregano to serve.
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