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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from Cooking Light. Menu Suggestions: Serve the goulash with spaetzle, buttered noodles, or boiled or mashed potatoes. Ingredients:
1 tablespoon cooking oil |
8 chicken thighs |
1 1/2 teaspoons salt |
1 onion, chopped |
2 carrots, cut into 1/4-inch slices |
2 celery ribs, cut into 1/4-inch slices |
2 garlic cloves, minced |
2 tablespoons paprika |
1 tablespoon flour |
1/8 teaspoon cayenne |
1 1/2 cups canned low sodium chicken broth or 1 1/2 cups homemade stock |
1 1/2 cups canned crushed tomatoes in puree |
1/4 teaspoon dried thyme |
1 bay leaf |
2 tablespoons chopped fresh parsley |
1/4 teaspoon fresh ground black pepper |
Directions:
1. In a large, heavy pot, heat the oil over moderately high heat.
2. Season the chicken with 1/4 teaspoon of the salt and add it to the pan.
3. Cook the chicken until browned, turning, about 8 minutes in all. Remove.
4. Pour off all but 1 tablespoon fat from the pan.
5. Add the onion, carrots, celery, and garlic to the pan.
6. Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
7. Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan.
8. Cook, stirring, for 30 seconds.
9. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf.
10. Add the chicken and bring to a simmer.
11. Reduce the heat and simmer, partially covered, until the chicken is done, about 20 minutes.
12. Remove the bay leaf and add the parsley and black pepper.
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