| Ingredients |
| |
| 3 |
lbs |
chicken thighs, with bone, skin removed |
| 1 |
Tbsp |
vegetable oil |
| 2 |
large |
onion, diced |
| |
| 1 |
each |
canned tomatoes, peeled and diced in juice (411g) |
| 1 |
each |
canned tomato paste (6 oz) |
| |
| 1 |
Tbsp |
chicken soup powder |
| ½ |
Tbsp |
hot Hungarian paprika |
| ½ |
Tbsp |
sweet Hungarian paprika |
| 1 |
Tbsp |
mild chili powder |
| 1 |
tsp |
salt |
| ½ |
tsp |
hot chili powder |
| ⅛ |
tsp |
black pepper |
| ¾ |
cup |
water |
| 4 |
each |
medium potato |
| 6 |
each |
large carrot |
| |
|
| Preparation steps: |
- In a large pot, add the peeled tomatoes, tomato paste, soup powder, hot and sweet paprika, mild chili,
hot chili, salt, black pepper, and water to the pot. Mix well.
- In a large non-stick pot warm 1 Tbsp oil and saute the onions
for 10 minutes until golden brown. Transfer to the large pot.
- Add the chicken thighs and bring to simmer. Simmer the gulash for 1 hour.
- Peel the carrots and potatoes and cut into large pieces. Add the vegetables to the pot and simmer additional ½ hour, or until the potatoes are ready.
Serving: with rigatoni pasta or wide noodles
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