Chicken Potato Goulash

Potato goulash, one out of many dishes in Austria is a one pot dish. My chicken potato goulash is inspired by the Austrian potato goulash, which is made using sausages ( wurst in Deutsch). I used chicken in this recipe mainly because I find it more healthy, but you can replace the chicken with mushrooms if you are a vegetarian .

Every household has that one dish that everyone loves, at the moment, am loving this chicken potato goulash. Not just for the amazing taste, but also how easy, quick and less expensive it is to put together.

Without further due, let’s go through everything we will need for our chicken potato goulash;

Ingredients:

Melody potatoes (purée kartoffel) (700 grams) (24 oz)

Stock (4 cups) (940 ml)

Chicken breast (half) (200 grams) (7 oz)

Carrot (1) (200 grams) (7 oz)

Onions (2) (100 grams) (3,527 oz)

Green pepper (half) (50 grams) (1,764 oz)

Garlic (2 cloves)

Ginger (thumb size) grated

Tomato paste (1 Tablespoon)

Oil (2 Tablespoons)

Sweet paprika powder (1 Tablespoon)

Cumin (kummen) (1 teaspoon)

Marjoram (1 teaspoon)

Coriander /Parsley

Corn starch /flour (1 Tablespoon)

Water (1 Tablespoon)

Salt /Pepper to taste

Preparation:

Wash and cut all vegetables and dice chicken breast into desired size.

In a medium size pot, heat oil under medium heat and sauté onions with a bit of salt 2–3 minutes. The salt helps the onions to soften quicker and prevents it from burning. Because this is a one pot dish, push onions to the side and add diced chicken. Season with salt and pepper, sauté until it starts to get a bit of color (about 3–5 minutes), this adds an extra flavor.

Remove the chicken and set aside, then add tomato paste and stir in well. Add carrot, garlic and grated ginger, followed by the potatoes and stock. I used chicken stock here, but you can use whatever stock you have, or even  the same amount of water. Add sweet paprika, green bell pepper, marjoram, chicken and give everything a good stir, season with salt and pepper.

Cover and cook for 20–25 minutes. After the cooking time, if you find the chicken potato goulash light and not thick, mix corn starch /flour ( I used corn starch, but flour will do the same) with water and stir it in. Cover and cook for an extra 5 minutes.

Serve with a bit of greek yogurt, a good piece of bread if you prefer and a good sprinkle of coriander /parsley. If you don’t like yogurt, you can simply drizzle a bit of lemon juice and it tastes just as good.

This dish taste even better the next day, so I always refrigerate a good amount for the next 2 days. Thank you so much for reading this blog and I hope you give it a try and don’t forget to comment below.