Chicken / Goggel Goulash

Ingredients for 4 servings:

• 1 chicken
• 1 onion(s)
• 1 bell pepper, optional
• 4 potatoes
• 2 tbsp oil
• 1 tbsp tomato paste
• 2 tbsp, heaped paprika powder, sweet
• Salt
• pepper
• Water
• broth, instant
• 600 g pasta (croissants)
• some sour cream to serve

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Recipe from my grandmother from Yugoslavia

Divide the chicken into pieces—2 thighs, 2 wings, 3 breasts, 2 backs—and remove the skin. Peel the onion and chop into small pieces. Wash and chop the bell peppers, if desired. Peel the potatoes and halve any large ones. Heat the oil in a pan and sauté the onions until translucent. Add the tomato paste and fry. Then add the chicken pieces to the pan and fry briefly on all sides. Add the paprika. If cooking with fresh bell peppers, you can use less paprika. Immediately add water until all pieces are covered. Season with salt, pepper, and broth. Add the potatoes and bell peppers and simmer with the lid closed and on medium heat for about 30-40 minutes, until the chicken pieces are tender. Cook the pasta according to the package instructions. If there is too little sauce left, add more water. Season to taste with salt, pepper, broth, and paprika. Serve the chicken goulash with the noodles and, if desired, a dollop of sour cream.