Chicken Goulash / Gulaş de Pui / Csirke Gulyás

Directions

1. Clean and cut the chicken into bite size pieces.

2. Clean and chop the onion and potato (peel potato if you’d like). Clean and chop tomato, and set aside separately.

3. Heat oil in a soup pot and sauté onions and chicken until onions are soft. Add potatoes and sauté 2 min – stirring regularly.

4. Add enough water to just cover the potatoes and chicken in the pot. Add chopped tomatoes and boil until potatoes are soft.

5. When almost done, season with salt, chili powders and dill (if using). Taste again when soup is ready and adjust seasonings.

 

Notes: When ready, this should be very thick, spicy stew – not a watery soup. It’s usually served with fresh bread. Traditional Hungarian Gulyás is more often made with chopped pork or chopped sausage than with chicken – most meats work well though! Most Hungarians now rely on Gulyás-in-a-tube for “authentic” flavor. If you live in Transylvania you may be able to find large red/orange tubes of Gulyás paste – these contain a lot of salt but will give your Gulyás great flavor. The dill is not usually used in Hungarian areas, but is sometimes found in Romanian versions of this recipe. It’s not traditional, but you may choose to serve Gulyás over rice.