Gulasch húngaro de pollo

Ingredientes

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 large yellow onions (, chopped)
• 5 cloves garlic (, minced)
• 6 yellow or orange bell peppers (, or a combination of the two, chopped)
• 3 tomatoes (, diced)
• 3 chicken breasts (, about 1 1/2 pounds, cubed)
• 1/4 cup genuine Hungarian paprika
• 1/2 teaspoon salt
• 1/2 teaspoon caraway seeds
• 2 bay leaves
• 1 teaspoon crushed black peppercorns
• 4 cups quality chicken broth
• Salt and pepper to taste
• Sour cream

Preparación

1. 1

   Heat the olive oil and butter in a large Dutch oven or heavy pot over medium high heat. Saute the onions until tender and translucent, about 5-7 minutes. Add the garlic and cook for another minute. Add the bell peppers and the paprika powder and cook for another 7-8 minutes until tender. Add the tomatoes and chicken and cook for another two minutes. Add the caraway seeds, bay leaves and cracked peppercorns. Stir to combine. Pour in enough of the chicken broth to just cover the mixture, about 4 cups. Bring the goulash to a boil, reduce the heat to low, cover and simmer for one hour. Add salt and pepper to taste.

2. 2

   Serve in bowls with a dollop of sour cream.