Chicken goulash with mushrooms, peppers and onions without frying – super tender and fragrant

Ingredients for 4 servings:

• 800 g chicken fillet(s) (cut the fillets crosswise)
• 100 ml soy sauce
• 100 ml soy sauce, sweet Indonesian (Ketjap Manis)
• 1 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 2 red bell peppers, cleaned and diced
• 3 medium-sized onions, diced
• 2 cloves garlic, finely diced
• 2 tbsp fresh ginger, finely diced
• 1 can of mushrooms with broth, diced or 250 g fresh
• 2 tbsp tomato paste
• 1 tbsp mustard
• 2 tsp paprika powder, mild
• 2 tsp paprika powder, smoked
• 1 tsp broth, granulated
• 1 tbsp spice mix (grill seasoning, salt-free if possible, or grill herb mix)
• e.g. chili powder or cayenne pepper
• 2 dashes of flavoring (liquid smoke), optional
• 1 tsp oil, for the topping
• 20 ml cream or vegetable cream

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Slow cooker or Roman pot or just on the stove

Mix the two soy sauces and the Worcestershire sauce in a freezer bag and set aside. Slice the meat and add it, then add the starch and knead everything really well. It will then turn a little whitish. Let it rest for about 30 minutes to 1 hour. Chop everything else as instructed above. Slow cooker: Add the oil to the bottom of the pot. Add everything else on top (not the cream), including the meat and marinade, and stir. Set the oven on HIGH for 2 hours and you’re done (I couldn’t test it on low, as mine doesn’t have a LOW setting – only keep warm and that’s not enough). Roman pot: First fill the pot with water, then add a little oil to the bottom and everything else, except the cream, and stir well. Place in a cold oven at 120 degrees Celsius for 2 hours. On the stovetop: Add everything except the cream to a large, heavy casserole dish like the slow cooker and stir well. Then cook on very low heat, just simmering, for 2 hours. Lift the lid as little as possible. For all cooking methods: If you like, you can stir in the cream just before serving and heat it briefly again. Season with salt and pepper, and you’re done. Anything that goes well with sauce goes well with this dish.