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Chicken & tomato goulash
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100g smoked bacon lardons
500g essential Chicken Thigh Fillets, cut into small chunks
2 onions, thinly sliced
350g carrots, diced
300ml chicken stock
2 tbsp paprika, plus extra for sprinkling
45g sundried tomato paste
2 tsp caraway seeds
2 green peppers, deseeded and roughly diced
20g essential Reduced Fat Soured Cream
1. Cook the bacon in a large nonstick frying pan for 5 minutes until beginning to brown. Add the chicken pieces and fry, stirring, for a further 5 minutes until beginning to brown. Add the onions and carrots and cook for another 5 minutes.
2. Transfer the meat and vegetables to a saucepan. Add the stock, paprika, tomato paste, caraway seeds and green peppers to the frying pan. Bring to the boil, stirring, then pour over the chicken. Cover with a lid and cook gently for 20 minutes until the chicken is very tender and cooked through with no pink meat.
3. Serve in bowls topped with spoonfuls of soured cream and an extra sprinkling of paprika.
Cook’s tip For a spicier goulash, use Bart Hot Smoked Paprika, or add a little chilli powder along with the mild paprika.
Typical values per serving:
2 of your 5 a day; low in salt.
This recipe was first published in February 2020.