Hungarian goulash chicken

Description

Want to share a recipe for a Hungarian goulash, but chicken. Many goulash recipes, there are tomatoes or tomato paste, though, based on the transfer of Ilya Lazerson - "Global Chef", the color of the stew is achieved only at the expense of paprika, no tomatoes should not be there. Argue with a Maestro of cooking I can't, although I'm sure recipes with tomatoes is also very tasty. Of course, traditionally, goulash is made from beef, but we try red meat to consume less, so I cook a stew of chicken turns very well. Also generally in it put the pieces of dough, dumpling - I, for reasons of diet, it is also not doing. Although you can add - I note in the right step. In this recipe, due to the presence of boiled potatoes, the sauce is thick and rich, and combined with the scent of paprika - it conveys a flavor of the goulash. Well, of course, I cooked the chicken in su Form, modifying the recipe Ilya Lazerson, so it turned out just melting in your mouth. But, as always, you can cook without su Vida - I note in the corresponding step.

Ingredients

Chicken breast

2.5 кг
Broth

1 л
Potatoes

6 шт
Onion

3 шт
Red sweet pepper

3 шт
Paprika sweet

7 ст. л.
Salt

1 ст. л.
Bacon

100 г
Peppers red hot chilli
Olive oil

6 ст. л.
Cumin

2 ст. л.
Coriander

1 ст. л.
Black pepper

1 ч. л.
Parsley

2 ст. л.
Thyme

1 ч. л.
Tarragon

1 ч. л.
Sugar

1 ст. л.

Cooking

Prepare the marinade. Mix in a bowl (in which it will be convenient to dip the breast): cumin, coriander, black pepper, kenski pepper, paprika and parsley

Add optional thyme and tarragon

Pour a little water to form a thick slurry. Please note that the marinade is not added to salt, acid and fat, because: 1. the salt will pull the juices from the meat, which then merge from su packages - juice lost 2. acid will make the meat tough and increase the cooking time 3. the fat will absorb the flavors of the meat and then also merge packages - the flavors will be lost

Preheat sous View to 63 degrees Celsius. If cooking without su Vida - this step is omitted

Wrenched ziplock bags partially (1/3) inside out - 1 gallon pack of 3 Breasts.

Coat the Breasts with marinade

Put Breasts in packages. If you don't use su, then put the bags in the refrigerator nightly.

For su Vida - closable ziploc bags, leaving 4 - 5 cm open for the air outlet, dip them (one by one) into the water, keeping the neck above water and give water to squeeze the air out of the packages. Printed to the end and fastened so that the neck remained above water. Cook 3 hours.

While preparing the chicken, cut the bacon in small pieces

Vytaplivaete bacon grease in a skillet with a little olive oil (1 tbsp)

Filter the contents of the pan into a bowl and rinds discarded or eaten separately

Clean the potato and cut into cubes of 5 mm - it is faster to dissolve. As a result, the sauce, the potatoes should be soft after boiling and disappear, giving the sauce thickness

Red sweet pepper cut into squares 1.5 cm

Cut onion into cubes of 5 mm

Half an hour before the chicken is cooked, start cooking the sauce. Saute onions with chilli (flakes) olive oil for frying and melted fat from the bacon. Parboil for about 10 minutes. If cooking chicken without su, then before you do, take it out of the fridge (it was marinated) and cut into pieces 2 cm

Add the paprika to the onions and heat over 30 seconds while stirring intensively. It is important not overtempered paprika, otherwise it will taste bitter. After 30 seconds, add a little broth to stop the heating.

Add to the pan the potatoes and add the broth to bleed through the potatoes. Simmer until the potatoes are done (potatoes should be soft and edible) If cooking chicken without su, then add it to the pan at this step.

Add to the pot chopped red peppers and cook until cooking of potatoes. If cooking chicken in a saucepan - simmer until the chicken is cooked

When the potatoes are already seethe, salt, pepper and add the sugar. Up to this point not to add salt, because salt will prevent the cooking of potatoes. The same thing, if the chicken is cooked in a pan - add salt when the chicken is ready. If you want the goulash with dumplings (tight dough is prepared in advance from flour, water and eggs and then roll oblong dumplings), add them at this point and simmer for another 5 minutes until cooked dough.

Take out the bags from su Vida

Breast cut into pieces 2 cm

Put the chopped chicken in a separate (cold) pot and cover with the sauce. The pan is not heated - just infuse without lid (for faster cooling). It is not necessary to add su View the chicken in the hot pan with the sauce - it will overheat and will become tougher and drier

Served as a separate dish since there is a potato or an extra side dish of potatoes (mashed, boiled or fried)

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