Chicken Caraway Goulash
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Slice each chicken thigh into four strips going across the grain.
Heat oil over medium high heat in a non-stick pan. Add chicken, onion and garlic and sauté over medium-high heat; until browned and thoroughly cooked with no pink inside. The chicken should reach an internal temperature of 165°F (74°C).
Add sliced mushrooms and red pepper strips. Sauté for 3 minutes.
Stir in paprika, caraway seeds, thyme, salt, and pepper; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Sprinkle flour over chicken and vegetables; cook, stirring for 1 minute. Stir in stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes. Remove from heat and cool slightly then stir in sour cream.
Top with minced fresh parsley.
A quick and easy skillet meal. Serve with noodles or boiled potatoes.
|Per 315 g serving||Amount|
|Saturated Fat||3 g|
|Per 315 g serving||% Daily Value|