I have made Hungarian goulash often. It always has a beef element and lots of onions. I mean lots of onions!
I have to say that I really did enjoy the chicken. The dish is usually pretty heavy with the beef. Using the chicken lightens it up a bit.
Don’t get me wrong, it is still a heavy dish. But just a little lighter in feel.
The chicken is fairly moist. It is full of the paprika flavor. It also has the lovely red color from the paprika.
The tomatoes and bell peppers were an interesting addition. They added a depth to the dish.
I served the goulash on a bed of homemade egg noodles.
This was a lovely dinner and it served a crowd!
HUNGARIAN CHICKEN
6 Onions. Sliced
2 Tablespoons Fat
1 Tablespoon Paprika
1 Fry Chicken, Cut Up
Salt
3 Tomatoes
3 Green Peppers, Sliced
Brown onions in fat. Add paprika and chicken. Season to taste. Add a small amount of water and simmer for 1 hour. Add tomatoes and peppers. Cover and cook 1 hour.
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