4chicken breasts or 8 chicken thighsskinned and boned
2red peppersseeded and sliced
800gbaby waxy potatoeshalved if large
400gcanned chopped tomatoes
1tspdried marjoram or oregano
salt and freshly ground black pepper
crème fraîche or sour creamto serve
Cut 4 chicken breasts or 8 chicken thighs into bite size chunks.
Heat 2 tbsp oil on a large pan and fry the chicken quickly until browned on all sides. Remove from the pan.
Reduce the heat and add 1 tbsp oil and 2 sliced onions. Cook gently for 5 minutes until softened.
Add 2 cloves of chopped garlic, 2 sliced red peppers and 800g (1¾lb) baby potatoes to the pan.
Sprinkle over 2 tbsp flour and 2 tbsp paprika and stir to mix.
Stir in 300ml stock, 400g (14oz) canned tomatoes, 1 tbsp tomato puree and 1tsp dried oregano or marjoram. Season with salt and pepper.
Return the chicken to the pan. Cover and cook gently for 30 minutes until the potatoes are tender.
Serve with a little crème fraîche or sour cream spooned on top.
Easy chicken goulash can be cooked ahead of time and stored in the refrigerator for up to 24 hours. Make sure the chicken reaches 75C (167F) when reheating.It can also be frozen for up to 3 months.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)