chicken goulash |
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Serve with egg noodles or your favorite pasta. This freezes really well.
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1 package of chicken thighs, skin on is OK
1 onion, chopped 2 carrots, chopped 2 stalks of celery, chopped 1 can of chicken broth 1 can of crushed tomatoes Hawaiian salt (the red kind) and pepper, to taste Splash of olive oil |
2T Paprika
Flour (to thicken) 1/8 t Cayenne pepper ¼ t thyme (or a few bunches of fresh) 1-2 bay leaves (leave whole) 1-2 cloves of garlic, finely chopped Parsley, chopped |
Heat oil, garlic and salt brown chicken. When the chicken is browned (It’s OK if the juices are still not clear at this point), take it out and cook the vegetables in the pan. Add flour and paprika. Put the chicken back in and add chicken broth, tomatoes, thyme and bay leaves.
Simmer for about 30 minutes. Take out the bay leaves and add pepper and parsley.
Simmer for about 30 minutes. Take out the bay leaves and add pepper and parsley.
