Tuesday, March 31, 2015

HUNGARIAN CHICKEN GOULASH


Blog walking terjumpa resipi ini di kebanyakan blog barat jadi terpanggil hendak mencubanya. Goulash ini lebih mirip kepada stew. Menarik tentang Hungarian Goulash ini ialah banyaknya paprika yang digunakan menampakkannya agak kemerahan sedikit.

Saya suka rasanya dan menu ini sesuai dimakan bersama nasi atau roti.


Hungarian Goulash
  • 3 tablespoons  butter
  • 1½ pounds yellow onions, chopped
  • ¼ cup  paprika
  • 1 chicken, cut into ½ inch pieces
  • 5 cloves garlic, minced
  • 2 red bell peppers, seeded/membranes removed, cut into ½ inch chunks
  • 1 yellow bell pepper, seeded/membranes removed, cut into ½ inch chunks
  • 2 tomatoes, diced
  • 2 carrots, diced
  • 2 medium potatoes, cut into ½ inch chunks
  • 1 cup cooked pasta
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
Melt the butter in a oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the chicken and garlic, return to the heat, and cook for about 10 minutes, or until the chicken is no longer pink.
Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, chicken broth, cooked pasts, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.
Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

Recipe Source :- DaringGourment

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