#Istrian #Chicken #Goulash #Žgvacet This is my version of a recipe from the Palachinka Blog, I thought as we were about to embark on a trip to Croatia that it might be nice to try out some Croatian Food.  Originally a Hungarian dish, goulash is today one of the most famous dishes in the world. Wherever it was adapted, people gave it a new note, and now almost any region in the countries surrounding Hungary has its very own version. It was delicious served with Chickpea Fusilli and Garlic Bread.

Level of difficulty – Not too tricky

Ingredients:

590g Chicken Breasts cut into bite sized cubes

2 large onions, finely chopped
4 cloves garlic, finely chopped
ground black pepper
3 Tbsp Kucharek Seasoning (or Vegeta seasoning)

1 Tbsp dried parsley leaves
a pinch of dried oregano
2 bay leaves
2 tbsp tomato puree

1 tbsp sweet paprika

1 400g tin of chopped tomatoes with chilli

Olive Oil

Method

Fry the onions until softened and just beginning to turn golden then add the garlic and fry for 30 seconds more.  Add the chicken, and season with black pepper and fry until the chicken begins to brown.  Add the Kucharek Seasoning (or Vegeta), parsley, oregano and bay leaves. Stir for a few minutes more then add the tomato puree, continue frying for a minute or two then add the chopped tomatoes with chilli.  Pour in enough water so that the level of liquid is about the thickness of one finger above the meat. Cover and cook on medium heat for about 40 minutes. Remove the lid for the last 15 minutes or so, so that the sauce thickens.  If you find the sauce too runny then thicken by adding some cornflour to cold water and stir into the Goulash until the desired thickness is achieved then cook for another 10-15 minutes.

Preparation Time – 15 minutes

Cooking Time – Approx. 55 minutes

Total Time – 70 minutes