Chicken 'Goulash'

1. 1

   Start off by dicing the onion, cutting the peppers into strips and grating the carrot.

2. 2

   Dice the chicken breast into small cubes so there's enough to go around.

3. 3

   In a large pan, add some cooking oil of your choice, I prefer coconut oil and bring to a medium to high heat.

4. 4

   Add the chopped veg into the pan and then introduce the garlic cloves, minced.

5. 5

   Stir until softened and browned.

6. 6

   Add the cubed chicken breast into the mix and color/brown on all sides.

7. 7

   When chicken is colored, empty a can (400g) of chopped tomatoes into the pan and bring to the boil.

8. 8

   Make up your beef stock and when ready also add to the pan.

9. 9

   Add the paprika and season with salt and pepper to taste, then bring to the boil.

10. 10

    When brought to boiling point, reduce to a simmer, place on the lid and leave to cool for 20 minutes.

11. 11

    After 20 minutes, remove the lid and leave to cook for a further 10-15 to reduce the sauce.

12. 12

    Season with a bit more salt and pepper if required.

13. 13

    Plate up and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.