Chicken goulash with potato dumplings

We start the recipe with an essential ingredient: onion. We peel two medium onions and chop them finely. In a large skillet, we heat olive oil or butter, adding the chopped onion and a few cloves of garlic, which we crush lightly. We sauté them over medium heat, stirring constantly, until the onion becomes translucent and the garlic releases an inviting aroma. Then, we add a generous tablespoon of sweet paprika, mix well, and let it cook for about a minute until the paprika becomes fragrant.

Once we have an aromatic base, it’s time to add the chicken. We use 500 grams of chicken breast, which we cut into cubes and season with salt and freshly ground pepper. We sauté the meat in the onion and garlic mixture until it becomes opaque, indicating that it is cooked on the outside. Now we add hot water, enough to cover the meat, then reduce the heat to low, allowing everything to simmer slowly and evenly.

Meanwhile, we take care of the potatoes. We boil 4-5 medium potatoes in salted water until they become soft, then drain them and mash them as for a puree. In a bowl, we combine the potato puree with one egg, a piece of butter (the size of a walnut), and salt and pepper to taste. We gradually add flour, kneading until we obtain a homogeneous mixture that is no longer sticky but not too dense either. We form dumplings from the resulting dough and cut them in half, then we put them to boil in boiling salted water for 2-3 minutes or until they rise to the surface.

While the dumplings are boiling, we return to the chicken sauce. We check if it has reduced by half, then add 200 milliliters of tomato juice, letting everything come to a boil. We season with salt and pepper according to our preferences. When the dumplings are ready, we remove them with a spatula or slotted spoon and add them to the chicken sauce. We let everything simmer for about 10 minutes, allowing the dumplings to soak up the delicious flavors of the sauce and become even tastier.

In the end, we serve this dish warm, garnished with a little fresh greenery, such as finely chopped parsley. In this way, we obtain a comforting dish that combines textures and flavors, perfect for family meals or special occasions. Enjoy your meal!

 Ingredients: 3 whole boneless thighs, cut into pieces, 1 cup of tomato juice (250 ml), 1 large onion finely chopped (or one and a half), 2 garlic cloves, 1 tablespoon sweet paprika, 4 medium potatoes, 1 egg, 1 cup of flour, salt, pepper, nutmeg (for dumplings if you like the flavor)

 Tags:  eggs onion chicken garlic tomatoes potatoes flour lactose-free recipes