Chicken Goulash

Serves 4
Syn-free on EE

Ingredients
6 boneless, skinless chicken thighs, diced
2 cans tomatoes, blitzed in processor (you can use passata if you wish)
2 carrots, peeled and sliced
2 onions, sliced
2 red/green/yellow peppers, in large dice
2 sticks celery, thinly sliced
100g button mushrooms, quartered
2 cloves garlic, minced (I use 2tsp garlic powder instead)
3 tbsp smoked paprika (some paprikas are hotter than others so try 2 tbsp at first and add more after a half an hour or so, if you think it needs it).
1 tbsp dried parsley
1/4 tsp dried thyme (omit if you don't have it, no biggie)
2 chicken stock cubes (I use oxo, easier to crumble in without adding extra water)
1 tsp celery salt
1 tsp ground black pepper
Fat-free natural yogurt to serve (optional)

Method

1. Use a large skillet with a lid.  Spray pan with fry light and place on medium heat.
2. Add onions, peppers, celery and fry gently until onions are softened and starting to colour.
3. Add carrots and garlic, fry for a couple of minutes then remove vegetables from pan onto a plate.
4. Spray pan with fry light again and add the chicken, fry until golden brown on all sides.
5. Add vegetables back to the pan, plus all of the remaining ingredients and bring to the boil.
6. Turn heat down to lowest possible setting (pan should just be gently simmering), cover with the lid and simmer for 1 hour (or more, if you have the time).
7. Test for salt (I added none, due to the celery salt and stock cubes) and add if you think it's needed.
8. Serve with a dollop of fat-free natural yogurt (optional - I hate sour cream, the traditional complement to goulash, so fat-free yogurt is a good syn-free subsitute.  If you want to use sour cream instead, by all means do, but remember to count the syns!)

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