Chicken Goulash on Crushed Potatoes

By eveweb

Hot paprika gives zest to this quick stew that deliciously borrows the flavours from longsimmered beef paprikash. If unable to find hot Hungarian paprika, use ordinary “sweet” paprika and additionally stir in ¼ to ½ tsp (1 to 2 mL) cayenne.

Ingredients

• 1 1/2 to 2 lbs (750 g to 1 kg) small boiling potatoes
• 1 to 1 1/4 lbs (500 to 625 g) skinless, boneless chicken breasts or thighs
• 1/4 cup (60 mL) all-purpose flour
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) butter
• 1 medium onion, diced
• 1 large garlic clove, minced
• 1 cup (250 mL) chicken broth
• 3/4 cup (175 mL) juice drained from canned tomatoes or dry white wine if using fresh tomatoes
• 1 tbsp (15 mL) tomato paste
• 1 tbsp (15 mL) hot paprika, preferably Hungarian
• 1 tsp (5 mL) caraway seeds
• 1/2 lb (250 g) parsnips, peeled and cut lengthwise into strips
• 1 large carrot, thinly sliced on diagonal
• 1 green pepper, seeded and diced
• 1 cup (250 mL) drained diced canned tomatoes or diced fresh Roma tomatoes
• 1/2 tsp (2 mL) salt
• Several grindings of black pepper
• 1/2 cup (125 mL) sour cream
• 1/4 cup (60 mL) chopped fresh parsley

Preparation

Step 1

1 Cover whole potatoes, still in their skin, with cold salted water. Bring to a boil, partially cover and simmer for 20 to 25 minutes or until tender. Keep warm, if needed, by turning off heat and leaving, covered, in hot water. (If making a day ahead, cook potatoes later when ready to serve.)

2 Cut chicken into pieces about 1 inch (2.5 cm) square. Toss with flour; discard any flour that does not cling to chicken. Heat oil and butter in a large saucepan over medium heat until hot and bubbly. Add chicken all at once; increase heat to medium-high. Do not stir for 3 to 4 minutes or until chicken is sizzling and browned on bottom. Then stir; when pink is just gone, about 2 minutes, remove chicken to a bowl or plate (chicken is not totally cooked).

3 Reduce heat to medium; add onion and garlic to pan. Sauté 2 minutes or until transparent. Meanwhile stir broth with tomato juice, tomato paste, paprika and caraway seeds. Add slowly while stirring constantly, scraping up all the browned bits from pan bottom.

4 Stir in parsnips, carrots and green pepper to pan; bring mixture to a boil. Cover, reduce heat to medium-low; simmer for 15 minutes, stirring occasionally. Return chicken and any juices to pan; cover and simmer 10 minutes to finish cooking chicken and unify flavours. (If making ahead, cool, cover and refrigerate up to a day. Reheat slowly until hot.)

5 Stir in tomatoes; taste and add salt and black pepper to taste. Divide drained hot potatoes among warmed shallow pasta bowls or medium plates. Crush slightly with a fork or potato masher. Spoon goulash overtop; garnish with a dollop of sour cream and chopped fresh parsley. Serve immediately with a simple green salad and crusty bread.