This chicken or turkey gulash is the ideal mid-week meal, it is quickly made and packs a lot of flavour. The spice-level is easily adjustable to your personal preference, from mild to hot. It can be served with anything from rice to pasta to potatoes.
Check here for the spicy chicken/turkey gulash recipe
So, I don’t know how this happened, but for whatever reason I must have accidentally just posted this random photo of this week’s dish as I was trying to write this post and came up with nothing. Who would have thought that it can be this difficult to write about food? Sometimes I just want to go all cave-woman, a literate cave-woman, and write something such as: here recipe, food good, bye bye. There are times where I just don’t know what to say. Still, I refuse to just post a random photo of food, this is wordpress not picpress (though I am surprised this is not a thing, yet). If I wanted to post a photo I’d go on instagram and post it there, even though I’ve started adding the recipes in the description box, too. What’s the point of seeing a dish you really like but cannot figure out how to make it. Anyway, I apologize for any confusion this little hiccup might have caused and on with this week’s recipe babble.
This gulash recipe is very easily be made and takes a lot less time than it would if you had made it with beef. It doesn’t have to cook as long to tenderise the meat, which is a bonus. Although you could just as well make it with beef, extinguish with it red wine boiling it down and just cook it for about an hour and a half. It works just as well, making it with poultry is a matter of personal preference. The spice-level is also easily adjustable, making it the perfect dish for people who have the stomach lining of a baby and for people to have the stomach lining of a dragon. There are really only a few extra ingredients and steps that make a difference. For the sake of clarity I will separate both recipes into separate posts.
Mild Chicken/Turkey Gulash
- 1 tbl olive oil
- 1 onion (red or white), cubed
- 2 red bell peppers, cubed
- 2 cloves of garlic, chopped
- 400 gr chicken or turkey breast, cubed
- sweet paprika powder
- 3 tbl tomato paste
- black pepper
- hot water
- vegetable stock (instant or cubed)
- 200 ml cream
1. Put a wok on high heat and add the olive oil.
2. Once the olive oil has reached the right temperature add the cubed onion and bell peppers. Sauté them well.
3. Add the garlic and sauté until it is aromatic, just about a minute.
4. Add the cubed meat and sauté it until lightly golden.
5. Add the sweet paprika powder and tomato paste, sauté that as well.
6. Season everything with salt and pepper, before making sure everything is covered with hot water and add vegetable stock.
7. Add the cream and let the sauce reduce until it has the desired consistency. Should you be in a hurry, thicken the sauce up with about one teaspoon of cornstarch diluted in some cold water. Add a little at a time in order to not go overboard.
8. Taste the gulash, season it with salt, pepper and sweet paprika powder if needed. Add a some parsley.
9. Serve the gulash with pasta, potatoes or rice.