Light chicken puszta goulash

Name: Light chicken puszta goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Onions; 1 yellow, red and green peppers; 600 g Potatoes; 800 g Chicken filet; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1-2 TABLESPOONS Flour; 250 g chunky tomatoes; 500 ml Chicken bouillon (instant); 2 TABLESPOONS Aiwar (spicy-hot spice paste); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 collar curly parsley; 3 Stem(s) Marjoram; 7-10 Tbsp Marjoram

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Onions
1 yellow, red and green peppers
600 g Potatoes
800 g Chicken filet
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1-2 TABLESPOONS Flour
250 g chunky tomatoes
500 ml Chicken bouillon (instant)
2 TABLESPOONS Aiwar (spicy-hot spice paste)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 collar curly parsley
3 Stem(s) Marjoram
7-10 Tbsp Marjoram

Directions

1
Onions peel and cut into cubes. Clean the peppers and cut them diagonally into pieces. Peel and wash potatoes. Wash chicken meat, dab dry and cut into cubes.
2
Cook the potatoes for about 20 minutes in boiling salted water. Heat oil in a pot, fry chicken and onions. After about 3 minutes add the paprika and tomato paste. Dust with flour and fill up with tomato pieces and broth.
3
Add the aiwar and season with salt and pepper. Chop parsley and marjoram. Drain the potatoes and sprinkle with the parsley. Add marjoram to the goulash. Arrange the parsley potatoes with the goulash on plates.