Tłumaczenie tego przepisu na Twój język... Strona zostanie automatycznie odświeżona.
Kosovar Chicken and Vegetable Goulash
A comforting and flavorful goulash made with tender chicken pieces, a medley of vegetables, and a rich, paprika-infused tomato sauce. This dish is a hearty and satisfying meal, perfect for family dinners.
🧂 Składniki
- 800 g Chicken thighs, boneless and skinless, cut into 1-inch pieces
- 2 tbsp Olive oil
- 2 Large onions, chopped
- 4 Garlic cloves, minced
- 2 tbsp Sweet paprika
- 1 tsp Smoked paprika
- 2 tbsp All-purpose flour
- 400 g can Diced tomatoes
- 500 ml Chicken broth
- 3 medium Carrots, peeled and sliced
- 2 Bell peppers (any color), seeded and chopped
- 400 g Potatoes, peeled and cubed
- 1 Bay leaf
- to taste Salt and freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instrukcje
- 1
Pat the chicken pieces dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken in batches, then set aside.
💡 Wskazówki profesjonalistów: Browning the chicken in batches prevents overcrowding and ensures a good sear. - 2
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Wskazówki profesjonalistów: Sautéing the onions slowly brings out their sweetness. - 3
Stir in the sweet paprika, smoked paprika, and flour. Cook for 1 minute, stirring constantly, to toast the spices and cook the flour.
💡 Wskazówki profesjonalistów: Toasting the spices and flour briefly enhances their flavor and helps thicken the sauce. - 4
Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
💡 Wskazówki profesjonalistów: Deglazing the pot with liquid helps incorporate all the flavorful bits into the sauce. - 5
Return the browned chicken to the pot. Add the sliced carrots, chopped bell peppers, cubed potatoes, and bay leaf. Season with salt and pepper.
💡 Wskazówki profesjonalistów: Ensure all vegetables are submerged in the liquid for even cooking. - 6
Bring the goulash back to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally.
💡 Wskazówki profesjonalistów: Simmering gently allows the flavors to meld and the chicken to become tender. - 7
Remove the bay leaf. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
💡 Wskazówki profesjonalistów: Serve hot with crusty bread, rice, or mashed potatoes.
💡 Wskazówki profesjonalistów
- ✓For a spicier goulash, add a pinch of cayenne pepper or a chopped chili pepper along with the garlic.
- ✓You can add other vegetables like peas, green beans, or zucchini during the last 20 minutes of cooking.
- ✓If the sauce is too thin, you can thicken it by simmering uncovered for the last 10-15 minutes.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Use beef or pork instead of chicken for a more traditional goulash flavor.
- Add a dollop of sour cream or plain yogurt when serving for a creamy finish.
- Incorporate a tablespoon of tomato paste with the paprika for a deeper tomato flavor.