Chicken Goulash Chicken Stew Food

CHICKEN GOULASH (CHICKEN STEW)

Steps:

• Chop onions and bacon, slice mushrooms and mince garlic.
• In stock pot heat olive oil, add onions, bacon, garlic and mushrooms. Saute until onions are translucent, and bacon is browned about 5 minutes.
• Cut chicken into bite size chunks.
• Add chicken, broth,paprika, salt and pepper to pot and simmer low about 45 minutes.
• In cup mix cream and flour and stir into pot simmer 5 minutes more.
• Serve over pasta, preferably spatzle. Garnish with pickles, if desired.

CHICKEN AND PUMPKIN GOULASH

Steps:

• Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
• Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
• Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
• Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.

CHICKEN GOULASH

Steps:

• Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
• Cook over a medium heat for about 15 minutes, until well browned on all sides.
• Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
• Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
• Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
• Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
• Then sprinkle with the freshly chopped parsley and serve immediately.

CHICKEN GOULASH

Steps:

• Cut onion into strips. Mice the garlic. Over medium flame, heat oil in a large pot and add the onion and garlic. Cook stirring until onions are translucent. Be careful not to brown them. Next cut peppers into strips, carrots into slices and add to the onions. Add about a cup of the stock and bring to a boil. Reduce heat all the way to low, cover the pot and let everything simmer for about an hour or until very soft. Cut chicken into cubes and season to preference. In a separate pot cook chicken on cooking spray. Add to the vegetable stew and add the rest of the stock if it seems dry. Cut up tomatoes into cubes, add along with the tomato sauce into the chicken/vegetable mixture. Season with paprika. Add salt and pepper to taste. Let everything simmer for another 30 minutes or so. Mix cornstarch with water and add to the mixture. Let it come to a boil. Serve!

CHICKEN CREAM GOULASH

Steps:

• Cut chicken breast into thin strips.
• Peel and slice onions.
• Wipe mushrooms clean and slice.
• Heat oil in a large pan.
• Add chicken and lightly brown.
• Add onion and mushroom.
• Season with paprika, chili powder and salt and saute for 5 minutes.
• Remove pan from heat add the broth stirring to deglaze the pan.
• Put pan back on heat bring to boil then reduce heat and simmer for 12-15 minutes.
• Stir flour into the sour cream.
• Taste the goulash to make sure it has enough spice if not then add to your taste.
• Add roasted peppers to and sour cream to pan and stir to mix well.
• Bring back to boil for about a minute.
• Can be served over rice or broad egg noodles.
• Enjoy.