Chicken Goulash
Updated: 4 days ago
How to Make a Fantastic Chicken Goulash Without the Addition of Flour
Creating a fantastic chicken goulash that is both flavorful and gluten-free is an achievable task that requires only a handful of simple ingredients. The beauty of this dish lies in its rich flavors and the ease of preparation, making it a perfect option for a cozy family dinner or a gathering with friends.
Ingredients You Will Need
To start, gather the following ingredients:
- 1 kg of chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons of olive oil or any cooking oil of your choice
- 2 medium onions, finely chopped
- 3 cloves of garlic, minced
- 2 bell peppers (preferably one red and one green), diced
- 2 medium carrots, sliced
- 2-3 medium tomatoes, diced, or a can of diced tomatoes
- 2 tablespoons of sweet paprika (this is essential for authentic flavor)
- 1 teaspoon of smoked paprika (optional, for an added depth of flavor)
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 500 ml of chicken broth or water
- Fresh parsley, chopped, for garnish
Cooking Instructions
1. **Preparation of Ingredients**: Begin by preparing all your ingredients. Cut the chicken into pieces, chop the onions, mince the garlic, and dice the bell peppers and tomatoes. This will streamline the cooking process and ensure that everything is ready to go.
2. **Sautéing the Aromatics**: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onions and sauté them until they become translucent and fragrant, which should take about 5-7 minutes. Next, add the minced garlic and cook for an additional minute, being careful not to let it burn.
3. **Browning the Chicken**: Increase the heat to medium-high and add the chicken pieces to the pot. Season them with salt and pepper. Sear the chicken until it is browned on all sides, which will help to lock in the flavors. This step typically takes about 8-10 minutes.
4. **Incorporating Vegetables and Spices**: Once the chicken is browned, add the diced bell peppers and sliced carrots to the pot. Stir everything together and let it cook for about 5 minutes. Then, sprinkle in the sweet paprika, smoked paprika, and dried oregano, ensuring that the spices coat the chicken and vegetables evenly.
5. **Adding Liquid**: Pour in the diced tomatoes along with their juices, and then add the chicken broth or water. Stir well to combine all the ingredients. Bring the mixture to a gentle boil.
6. **Simmering the Goulash**: Once boiling, reduce the heat to low and cover the pot. Allow the goulash to simmer for approximately 1 hour and 20 minutes. This slow cooking process will allow the flavors to meld beautifully and the chicken to become tender and juicy.
7. **Final Touches**: After the cooking time has elapsed, check the seasoning and adjust with more salt and pepper if needed. If the sauce is too thick, you can add a little more broth or water to reach your desired consistency.
Serving Suggestions
Chicken goulash is traditionally served with polenta, which complements its rich flavors perfectly. If polenta is not available, boiled potatoes or steamed rice serve as excellent alternatives. To elevate your dish further, garnish with freshly chopped parsley just before serving to add a splash of color and freshness.
Conclusion
By following these steps, you can create a delicious chicken goulash that is not only hearty and satisfying but also free from flour, making it suitable for those with gluten sensitivities. The combination of spices, tender chicken, and vibrant vegetables will surely impress anyone who tries it. Enjoy your cooking adventure and the delightful flavors of this classic dish!
Ingredients: simple, cooking time: 100 min., 4 servings
6 pieces of chicken wings
6 chicken drumsticks (you can also use drumsticks and drumsticks (3 pieces each)
2 Tablespoons of oil or fat
2 large onions, finely chopped
3 smaller bay leaves
2 large carrots, finely chopped
2 Tablespoons of dried parsnips
2 teaspoons of dry Vegeta seasoning
1 red pepper (chopped and blended)
2 teaspoons of ground paprika powder
200 ml of peeled tomatoes
Salt and pepper to taste
Water as needed; the measure is 150 ml /4-5 times
Preparation:
Begin by preparing all the vegetables as previously described and arrange the ingredients nearby. Once completed, remove the skin from the chicken and separate the drumsticks from the wings.
Use a large pot for cooking. Add the chopped onion and oil, stirring well, and set the heat to a moderate level. Sauté the onion until it becomes translucent, then add the chopped carrots, parsnips, 2 teaspoons of dry Vegeta seasoning, and 3 small bay leaves. Cook for approximately 2 minutes, then incorporate the prepared chicken drumsticks and wings, stirring and simmering for about 2 minutes. Add 150 ml of water and cover the pot. Cook for approximately 60 minutes, stirring occasionally and adding the same amount of water as needed (ensure water is added when the dish begins to boil).
Subsequently, remove the chicken and bay leaf from the pot. Add the blended paprika to the pot along with 2 teaspoons of allspice. Blend the sauce in the pot to achieve a thick consistency. Then, add 200 ml of tomato paste and stir. If necessary, add water to reach the desired thickness.
Allow the meat to cool and separate it from the bones. Return the shredded meat and bay leaf to the pot, mixing well with the ingredients. Add salt and pepper to taste. Cook for an additional 40 minutes, adding water as needed. Ensure water is added gradually to maintain the desired thickness of the goulash.
Once the chicken stew is ready, serve it with polenta and a slice of bread. If polenta is unavailable, it may be served with boiled potatoes or rice.
Buon appetito!
NOTE:
Keep the rest of the goulash in the refrigerator for up to 2-3 days. Heat it in a microwave oven or in a saucepan.
Chicken Goulash
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