Paprika chicken goulash

Ingredients

• 500g skinless chicken thigh fillets, cut into bite-sized chunks
• 1 tbsp plain flour, seasoned well
• 1 tbsp olive oil
• 1 large onion, halved and sliced
• 2 cloves garlic, crushed
• 1 stalk celery, diced
• 1 carrot, diced
• 1 green pepper, chopped into chunks
• 1½ tbsp paprika (not smoked)
• 1 tsp caraway seeds
• 400g tin cherry tomatoes
• 300ml chicken stock
• flat-leaf parsley, a small bunch, chopped
• soured cream, to serve
• tagliatelle or rice, to serve

Description

• STEP 1

  Toss the chicken with the seasoned flour. Heat 1 tbsp of oil in a large deep non-stick frying pan, then cook, in batches, until golden all over.

• STEP 2

  Scoop out the chicken, then add the onion, garlic, celery and carrot. Cook for 10-12 minutes or until soft and golden brown at the edges. Add the pepper and cook for another 6-8 minutes or until soft. Return the chicken to the pan and add the spices, tomatoes and stock. Put on a lid and simmer for 45 minutes until the chicken is really tender and the sauce thickened. Stir in the parsley then serve with soured cream and pasta or rice.