in Eastern Europe, Hungary

Chicken goulash

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Ingredients for 4 servings:

  • 2 chicken breasts, cut into pieces
  • 2 tbsp oil or margarine
  • 1 clove(s) garlic
  • 2 bell peppers, red and yellow, cut into pieces
  • 1 large can of sauerkraut
  • 2 tbsp paprika powder, sweet
  • 1 tsp caraway seeds
  • 500 ml chicken broth, strong
  • salt and pepper
  • Sugar
  • 1 ½ tbsp paprika paste
  • Crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken fillet into pieces and fry for about 7 minutes until golden brown. Peel the garlic, slice it very thinly, and add it to the pot. Add the bell peppers and braise for about 2 minutes. Season with paprika and caraway. Stir in the sauerkraut and paprika paste. Add the chicken broth to the pot and simmer for about 15-20 minutes. Season to taste with sugar (to reduce the acidity of the sauerkraut), salt, and pepper. Ladle onto plates and top with a dollop of crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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