Ingredients:
- 3 tablespoons olive oil
- 2 large sweet onions diced (about 1/½ lbs)
- 4 skinless, boneless chicken breasts sliced into bite-size pieces
- 1/4 cup flour
- 3 tablespoons hot paprika*
- 2-3 cups chicken broth
- 2 teaspoons salt
- 4-6 ounces of sour cream
- *Use 1 tablespoon of crushed red peppers and 3 tablespoons of regular paprika if you can’t find the hot paprika.
Preparation Method:
- Pour the olive oil into a large saucepan and over medium heat sauté the onions until they are soft and browning; takes about 15-20 minutes.
- Turn heat higher and add chicken, stirring often until no longer pink.
- Add salt, flour, and paprika and mix well.
- Add chicken broth a cup at a time adding more if needed to cover the chicken to make a sauce and mix well.
- Reduce heat and simmer covered until the chicken is cooked about 45 minutes.
- Add sour cream and cook for a further 10 minutes.
- Taste to make sure you have enough seasoning before you serve.
- We like to eat our goulash with either rice or rotini pasta twists or hot peas.
- If the gravy is too thick add a little more broth * Add extra crushed red peppers if you like it HOT!
- This dish freezes well and tastes even better the next day!