👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Browning the chicken in batches prevents overcrowding and ensures a good sear.
2. 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.

   💡 Proffstips: Sautéing the onions slowly brings out their sweetness.
3. 3

   Stir in the sweet paprika, smoked paprika, and flour. Cook for 1 minute, stirring constantly, to toast the spices and cook the flour.

   💡 Proffstips: Toasting the spices and flour briefly enhances their flavor and helps thicken the sauce.
4. 4

   Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

   💡 Proffstips: Deglazing the pot with liquid helps incorporate all the flavorful bits into the sauce.
5. 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.

   💡 Proffstips: Ensure all vegetables are submerged in the liquid for even cooking.
6. 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.

   💡 Proffstips: Simmering gently allows the flavors to meld and the chicken to become tender.
7. 7

   Remove the bay leaf. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.

   💡 Proffstips: Serve hot with crusty bread, rice, or mashed potatoes.