Chicken Goulash
Chicken Goulash
12 chicken thighs
2 Tbsp corn oil (I used olive oil)
2 garlic cloves, minced
2 medium onions, sliced
1 c baby carrots, sliced into rounds or chopped
2 green bell peppers, seeded and chopped
1 10-0z can of stewed tomatoes
1/2 c chicken broth
3 Tbsp sweet paprika
1/2 c sour cream
Salt to taste
Note: I halved this recipe.
In a large casserole over medium-high heat, heat the oil and lightly brown the chicken thighs on both sides. Remove and keep warm. Add the garlic, onions, carrots, and peppers to the casserole. Saute 5 minutes. Stir in the tomatoes, broth, paprika, and bring to a simmer. Turn the heat to low, bury the thighs in the sauce, and cook 25 minutes, or until cooked through. Spoon half the sauce into a bowl, blend in the sour cream, and season with salt. Stir the sour cream mixture back into the casserole and serve.
From 1,2,3 Chicken Dinners
Ken's Rating: ****1/2
Chalsea's Rating: ****
I served this with Dilly Baked Potatoes (recipe posted previously)
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment