Chicken Goulash

🛒 Ingredients

• Boneless, skinless chicken thighs 150 g · 248 kcal
• Onions 75 g · 30 kcal
• Garlic cloves 4 g · 6 kcal
• Red Bell Pepper 75 g · 15 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Chicken Broth 125 g · 13 kcal
• Sweet Paprika 4 g · 11 kcal
• Smoked Paprika 4 g · 11 kcal
• Caraway Seeds 0 g · 2 kcal
• Dried Marjoram 0 g · 1 kcal
• Vegetable Oil 7 g · 66 kcal
• Sour Cream (for serving) 25 g · 45 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into large, bite-sized pieces and pat them dry. Season generously with salt and black pepper.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken pieces in batches until browned on all sides; remove and set aside.
3. Add chopped onions to the pot and cook until softened and lightly caramelized, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Stir in sweet and smoked paprika, caraway seeds, and dried marjoram. Cook for 1 minute, stirring constantly, allowing the spices to bloom.
5. Add chopped bell peppers and diced tomatoes (undrained) to the pot. Stir well and bring to a simmer.
6. Return the seared chicken to the pot, along with chicken broth and bay leaf. Bring back to a gentle simmer, then reduce heat to low, cover, and cook for 45-50 minutes, or until chicken is very tender.
7. Remove the bay leaf. Taste and adjust seasoning as needed. Serve hot, garnished with a dollop of sour cream on top.