Hungarian Chicken Goulash Adapted from EatingWell: January/February 2008 http://www.eatingwell.com/recipes/hungarian_beef_goulash.html Serves 6 8 pcs 2 tsp 2 tbsp 1/4 tsp 1 large or 2 medium 1 small 1 14-‐ounce can 2 cups 1 tsp 5 2 1/4 cup 2 tbsp
boneless, skiness chicken thighs, cut into bit-‐sized pieces caraway seeds sweet or hot paprika, (or a mixture of the two), preferably Hungarian salt freshly ground pepper, to taste onions, chopped red bell pepper, chopped diced tomatoes reduced sodium broth Worcestershire sauce cloves garlic, minced bay leaves flour, with 1/4 cup water (shaken in jar until smooth) chopped fresh parsley
Place chicken in a 4-‐quart or larger slow cooker. Pulse caraway seeds in a spice grinder until just broken, or crush with the bottom of a glass. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the chicken with the spice mixture and toss to coat well. Top with onion and bell pepper. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low. Discard the bay leaves. Add the flour mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
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