Authentic and rich in flavour
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 large yellow onions, chopped
- 5 cloves garlic, minced
- 6 yellow or orange capsicum (or a combination of the two), chopped
- 3 tomatoes, diced
- 3 chicken breasts (about 1½ pounds), cubed
- ¼ cup Hungarian paprika
- 3 chicken bouillon cubes
- ½ teaspoon salt
- ½ teaspoon caraway seeds, crushed
- 2 bay leaves
- 1 teaspoon crushed black peppercorns
- Salt and pepper to taste
- Sour cream
Note - To make it vegetarian exclude the chicken and use vegetable stock rather than chicken stock.
Instruction
- Heat the olive oil and butter in a large Dutch oven over medium high heat. Sauté the onions until tender and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
- Add the capsicum and the paprika powder and cook for another 7-8 minutes until tender. Add the tomatoes and chicken and cook for another two minutes.
- Add the bouillon cubes, caraway seeds, bay leaves and cracked peppercorns. Stir to combine. Pour in enough water to just cover the mixture, about 4 cups.
- Bring the goulash to a boil, reduce the heat to low, cover and simmer for one hour. Add salt and pepper to taste.
- Serve in bowls with a dollop of sour cream.
Mouth-wateringly moreish!
