Soul Food Goulash Recipes Recipe Recipe For Chicken

CHICKEN GOULASH

Steps:

• Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
• Cook over a medium heat for about 15 minutes, until well browned on all sides.
• Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
• Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
• Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
• Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
• Then sprinkle with the freshly chopped parsley and serve immediately.

SOUL SMOTHERED CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

CHICKEN GOULASH

Steps:

• Cut onion into strips. Mice the garlic. Over medium flame, heat oil in a large pot and add the onion and garlic. Cook stirring until onions are translucent. Be careful not to brown them. Next cut peppers into strips, carrots into slices and add to the onions. Add about a cup of the stock and bring to a boil. Reduce heat all the way to low, cover the pot and let everything simmer for about an hour or until very soft. Cut chicken into cubes and season to preference. In a separate pot cook chicken on cooking spray. Add to the vegetable stew and add the rest of the stock if it seems dry. Cut up tomatoes into cubes, add along with the tomato sauce into the chicken/vegetable mixture. Season with paprika. Add salt and pepper to taste. Let everything simmer for another 30 minutes or so. Mix cornstarch with water and add to the mixture. Let it come to a boil. Serve!

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

CHICKEN AND PUMPKIN GOULASH

Steps:

• Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
• Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
• Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
• Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.

CLASSIC AMERICAN GOULASH

Steps:

• Cook the elbow macaroni pasta (or other small pasta) in salted water until tender. Drain.
• In a dutch oven or large soup pot, put the oil and diced onion. Cook the onion for about 4 minutes over medium heat.
• Add the bell pepper and cook until just tender.
• Add the garlic and cook one more minute.
• Add the ground meat and cook until browned.
• Drain off any fat.
• Add the soy sauce (or use Worcestershire sauce), dried Italian herbs, salt and pepper. (Instead of salt I usually use bouillon.) Stir to combine.
• Add the tomatoes. If you want a stronger tomato flavor, add some tomato paste also.
• Add the drained pasta and mix well.
• You will probably need to add more salt at this time. Serve hot with grated cheese for garnish. I also sometimes serve sour cream on the side. This dish is often better the next day.
• Variations: Some people like to add corn or a can of condensed mushroom soup to their American goulash. You could also add taco seasoning mix and give it a Mexican twist.

CHICKEN GOULASH WITH EGG NOODLES

Steps:

• In a food processor,combine the roasted peppers,tomato paste and paprika and puree until smooth-set aside.
• In a large,nonstick skillet,heat oil over medium heat and add onions and garlic.
• Cook stirring frequently until the onions are lightly golden,about 4 minutes.
• Add the peppers and dill and cook for 3 minutes.
• Stir in the pepper puree,broth and salt and cook for 1 minute.
• Add the chicken,bring to a boil,reduce to a simmer,cover and cook until the chicken is cooked through,about 5 minutes.
• Meanwhile,in a large pot of boiling water,cook the noodles until tender and drain well.
• In a small bowl,combine the yogurt and flour,stir into the chicken mixture and cook,uncovered,until the sauce is just thickened,about 3 minutes.
• Place the noodles on 4 plates,spoon the chicken goulash on top and serve with a dollop of sour cream.

CHICKEN GOULASH ON A SOUR CREAM CRUST

Steps:

• Lightly saute the onions in 1 Tbsp of the oil until golden.
• Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
• Return onions to the pan, add the tomato paste, wine and stock.
• Bring to the boil and simmer for 6 - 7 minutes.
• Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
• Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
• Spoon the filling, cover and bake at 180C for 35 minutes.
• Uncover and bake for a further 10 minutes or until golden and crusty.