Chicken – Goulash
Pane-Bistecca
This chicken goulash is a dish that can be cooked in large quantities. It is therefore also worth cooking for visitors. As chicken meat is mild, you can be very generous with the seasoning.
I served it with spaetzle, but mashed potatoes are also wonderful, and pasta always goes well with it! So this dish is very versatile!
I served it with spaetzle, but mashed potatoes are also wonderful, and pasta always goes well with it! So this dish is very versatile!
Ingredients
. 1 kg Pieces of Chicken (I used the thigh and chicken breast)
1 Onion, chopped
4 Garlic cloves, chopped
2-3 Carrots, diced
3 Tomatoes, chopped
1 can (400 g) chopped Pelati Tomatoes
2 tbsp Tomato Puree
3 tbsp Olive Oil
1 tsp Paprika
1/2 tsp Salt
1/2 tsp black Pepper
1/2 tsp Rosmarin
1/2 – 1 tsp Chili
1/2 tsp Oregano
100 ml Wine
Instructions
1
Step 1
Place the chicken pieces in a freezer bag and add 1 tablespoon of olive oil and all the spices. Seal the bag and shake well so that the meat is well seasoned. If desired, you can leave the chicken pieces to marinate for longer.
2
Step 2
Heat the remaining 2 tablespoons of olive oil in a roasting pan and sauté the onion and garlic cloves. Add the chicken pieces and brown well.
3
Step 3
Add the diced carrots and chopped tomatoes and deglaze with the wine.
4
Step 4
Add the peeled tomatoes/canned tomatoes, stir in the tomato purée and simmer everything on a low heat for 2.5 hours. Stir frequently to prevent sticking. If it becomes too dry, add a little water.
Notes
Serve the goulash with spaetzle, pasta, rice, or mashed potatoes! Brazilian Bean Stew, Filipino Meat Stew, Italian Bean Stew.
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