Chicken Gulyas
Dive into the hearty and flavorful world of Hungarian cuisine with this comforting Chicken Gulyás recipe! This one-pot dish features tender bone-in chicken thighs simmered to perfection with a medley of onions, carrots, potatoes, and red bell peppers in a smoky, paprika-infused broth. Sweet paprika takes the spotlight, with a touch of heat from optional cayenne for those who love a spicy kick. The rich, aromatic base is built with garlic, tomato paste, and a splash of chicken stock, making every spoonful deeply satisfying. Perfect for cozy dinners, this gulyás is garnished with fresh parsley and pairs beautifully with crusty bread or egg noodles. It’s a simple yet soulful recipe that brings the heartwarming flavors of Hungary straight to your table!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 2 medium Yellow onion
- 3 Garlic cloves
- 2 medium Carrots
- 1 large Red bell pepper
- 2 medium Potatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Sweet paprika
- 0.5 teaspoons Hot paprika or cayenne (optional)
- 4 cups Chicken stock
- 3 tablespoons Olive oil
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Peel and dice the onions and garlic. Slice the carrots and potatoes into bite-sized chunks. Cut the red bell pepper into strips.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper. Working in batches if necessary, brown the chicken on both sides, about 6-8 minutes total. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the onions until soft and golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Stir in the sweet paprika, hot paprika or cayenne (if using), and tomato paste. Mix well to coat the onions and garlic. Cook for 1 minute to toast the spices.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the bay leaves and return the chicken thighs to the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes.
Add the carrots, potatoes, and red bell pepper to the pot. Stir to combine. Cover again and continue cooking for 30-35 minutes, or until the chicken is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving. Garnish with chopped fresh parsley and serve hot with crusty bread or egg noodles.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3514 mg | 153% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 35.2 g | ||
| Protein | 227.6 g | 455% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 389 mg | 30% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5371 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
