And who doesn't like a recipe that's cooked in a slow cooker? On our second night, we added a spoonful of light sour cream, which was good, but definitely not mandatory. The one thing I regret is that I used smoked paprika, instead of Hungarian paprika, but the smokiness had died down by the second night. I'm not a fan of smoky flavoured things.
The original recipe calls for using cornstarch, but I prefer flour. Hubby finished it off for me with the cornstarch, but it was still like soup. I didn't want to add more liquid, so using a sieve, I sprinkled, over the stew then stirred and it came thickened beautifully without much lumping. Just a tip in case you get stuck one day.
Definitely will make this again!
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Hungarian Chicken Goulash
Adapted from EatingWell: January/February 2008 http://www.eatingwell.com/recipes/hungarian_beef_goulash.html
8 pcs boneless, skiness chicken thighs, cut into bit-sized pieces
2 tsp caraway seeds
2 tbsp sweet or hot paprika, (or a mixture of the two), preferably Hungarian
1/4 tsp salt
freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
2 cups reduced sodium broth
1 tsp Worcestershire sauce
5 cloves garlic, minced
2 bay leaves
1/4 cup flour, with 1/4 cup water (shaken in jar until smooth)
2 tbsp chopped fresh parsley
Place chicken in a 4-quart or larger slow cooker. Pulse caraway seeds in a spice grinder until just broken, or crush with the bottom of a glass. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the chicken with the spice mixture and toss to coat well. Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the chicken and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Discard the bay leaves. Add the flour mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Printable Hungarian Chicken Goulash