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 Cuisines > German cuisine > Search results
Chicken goulash
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup chopped onion
1 clove Garlic, minced
1-2 tablespoons cooking oil
2 medium Potatoes, peeled and diced
One 7 1/2-ounce can Tomatoes, cut up, with juice
1/4 cup water
1 1/2 teaspoons Paprika
1/2 teaspoon Salt
1/4 teaspoon caraway seed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon Pepper
Pinch of dried Thyme, crushed
2 tablespoons all-purpose Flour
2 tablespoons water
Hot cooked noodles or spaetzle
Sour cream (optional)

1.In a large, heavy skillet cook chicken, onion, and Garlic in 1 tablespoon hot oil for 3-4 minutes, or till chicken is tender and no pink remains. Drain off fat. Add Potatoes, Tomatoes, 1/4 cup water, Paprika, Salt, caraway seed, marjoram, Pepper, and thyme. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till Potatoes are tender.
2.Stir together the Flour and 2 tablespoons water; stir into chicken mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles or spaetzle. If desired, serve with sour cream.
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