Smoky Chicken Goulash With Basmati Rice

Updated at: Thu, 17 Aug 2023 04:02:32 GMT

Step 1

Boil a kettle

Step 2

Heat a very large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium heat

Step 3

Once hot, add the chicken breasts and cook for 5 min or until golden, turning once halfway

Step 4

Meanwhile, peel and slice the brown onion[s] finely

Step 5

Deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Step 6

Push the chicken breasts to one side of the pan and reduce the heat to medium-low

Step 7

Add the sliced onion and pepper strips with a generous pinch of salt and cook, covered, for 4-5 min or until beginning to soften

Step 8

Meanwhile, chop the chestnut mushrooms into quarters

Step 9

Dissolve the chicken stock mix, tomato paste and 1 tsp [2 tsp] sugar in 350ml [650ml] boiled water – this is your tomato stock

Step 10

Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Step 11

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Step 12

Once cooked, remove from the heat and keep covered until serving

Step 13

Once the veg is beginning to soften, add the chopped mushrooms, ground paprika and smoked paprika to the pan and cook for 1-2 min or until fragrant

Step 14

Add the tomato stock, bring to the boil over a high heat and cook, covered, for 5 min further or until the chicken is cooked through (no pink meat!)

Step 15

Meanwhile, chop the parsley roughly, including the stalks

Step 16

Once cooked, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’

Step 17

Return the shredded chicken to the pan and season generously with salt and pepper

Step 18

Give everything a good mix up – this is your smoky chicken goulash

Step 19

Serve the smoky chicken goulash in bowls with the basmati rice to the side

Step 20

Top with a dollop of sour cream, a good grind of black pepper and the chopped parsley

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