Ingredients
2lb of chicken thighs
3 tbsp. of vegetable oil
salt, pepper
5oz of bacon, sliced
10oz of onions
2 garlic cloves
2 tbsp. tomato paste
2 tbsp. paprika
2 red bell peppers
12oz of tomatoes
Preparation
Brown the chicken thighs in veg. oil for 10min in a dutch oven, add salt and pepper to taste. Remove the chicken from the dutch oven and add diced onion, garlic, and bacon. Heat for few minutes until fragrant then add tomato paste and paprika. Mix well to combine. Add the chicken back to the dutch oven and combine with the mixture. Add red bell pepper cut into cubes. Remove seeds from the tomatoes, dice, and add to the pot too. Cook for 1 hour mixing couple times. You can add water or chicken stock if you think there is not enough sauce. I like the goulash thick, so I increase the burner to medium for the last 10-15 minutes to get rid of some moisture.
