CHICKEN GOULASH (Gulash di pollo from Trieste)
Cozy Up with Authentic Triestan Goulash (Gulash) with Chicken
Looking for a hearty, flavorful dish that will warm you from the inside out? Look no further than our authentic Triestan Goulash (Gulash) with Chicken! This isn’t your average goulash; it’s a taste of Central European tradition, brought to your kitchen. Goulash, or gulash as it’s known in its native regions, is a stew of meat and vegetables seasoned with paprika and other spices. Our Triestan version offers a unique and delicious twist on this classic comfort food.
This recipe is perfect for a chilly evening, a family gathering, or when you simply crave something deeply satisfying. The slow simmering process allows the flavors to meld together beautifully, resulting in incredibly tender chicken and a rich, flavorful sauce. Don’t be intimidated by the cook time – most of it is hands-off simmering! The aroma alone will have your mouth watering.
What makes Triestan Goulash special? While many goulash recipes exist, the Triestan version emphasizes a balance of sweet and hot paprika, along with the subtle anise-like flavor of caraway seeds. These elements create a complex and unforgettable taste experience.
Tips for the Best Goulash:
- Don’t skimp on the paprika: Paprika is the heart and soul of goulash. Use good quality sweet and hot paprika for the best flavor.
- Slow and steady wins the race: The long simmering time is crucial for tenderizing the chicken and developing the rich flavor of the stew.
- Adjust the heat: Feel free to adjust the amount of hot paprika to suit your preference.
- Serve with: This goulash is fantastic served with egg noodles, dumplings (spaetzle), or a side of crusty bread for soaking up the delicious sauce.
Frequently Asked Questions
Q: What is the difference between goulash and stew?
A: While both are slow-cooked dishes with meat and vegetables, goulash is specifically associated with Hungarian and Central European cuisine and is characterized by its use of paprika. Stews are a broader category and can vary greatly in ingredients and seasonings.
Q: Can I use other types of meat in this recipe?
A: Absolutely! Beef, pork, or lamb are all traditional choices for goulash. Adjust the cooking time accordingly, as some meats may require longer simmering.
Q: Can I make this goulash in a slow cooker?
A: Yes! Brown the chicken and onions as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Q: What does ‘Triestan’ refer to?
A: Triestan is a region known for its unique culinary traditions within Central Europe, and this goulash recipe reflects those regional flavors.
Q: Is this recipe spicy?
A: The level of spice depends on the amount of hot paprika you use. Start with a smaller amount and add more to taste.
Triestan Goulash (Gulasch) with Chicken
Ingredients
- 1 whole chicken cut into sections
- 2-3 medium onions sliced finely
- 2-3 tbsp extra virgin olive oil
- 2 tbsp lard optional
- 2-4 leaves bay leaves
- 1 sprig sage
- 2 tbsp sweet paprika
- 0.5-1 tbsp hot paprika
- 0.75 cup dry red wine
- 1 tsp caraway seeds
- salt to taste salt
- black pepper to taste black pepper
Instructions
- Brown the chicken pieces in olive oil and lard in a large pot.
- Remove the chicken and set aside. Add the sliced onions to the pot and cook until softened.
- Add the paprika, caraway seeds, salt, and pepper to the onions and cook for another minute.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Return the chicken to the pot. Add the bay leaves and enough water to cover the chicken.
- Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the chicken is very tender.
- Remove the bay leaves before serving.
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