Paprika Chicken Goulash with Silesian Dumplings and Green Salad

A comforting Polish-style chicken goulash, rich with tender chicken thighs, sweet paprika, and vegetables, served alongside soft, homemade Silesian dumplings and a light green salad.

• Prep: 35 min
• Cook: 1 hr
• Total: 1 hr 35 min
• Servings: 7
• Cuisine: Polish
• Difficulty: Medium
• Cost: $4.90/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• stir-fry
• comfort food
• savory
• rich
• classic
• crowd-pleaser
• tangy
• smoky
• fresh

Ingredients

• 2.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 2 yellow onions (large, diced)
• 2 red bell peppers (diced)
• 4 clove garlic (minced)
• 2 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 3 tablespoon tomato paste
• 3 cup chicken broth
• 3 tablespoon all-purpose flour
• 2 tablespoon olive oil
• 2.25 teaspoon salt (divided)
• 1 teaspoon black pepper (divided)
• 0.5 cup sour cream (for serving)
• 2 tablespoon fresh parsley (chopped, for garnish)
• 2 pound russet potato (peeled, boiled, and mashed)
• 1.5 cup potato starch
• 1 large egg
• 8 ounce mixed greens
• 0.25 cup olive oil
• 2 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Season the 2 1/2 pounds chicken thigh pieces with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss with 3 tablespoons all-purpose flour until lightly coated.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in batches and brown on all sides, about 3-4 minutes per batch. Remove browned chicken and set aside.
3. Reduce heat to medium. Add the diced yellow onions and red bell peppers to the pot. Sauté until softened, about 6-8 minutes. Add the minced garlic, smoked paprika, sweet paprika, and tomato paste. Cook for 2 minutes, stirring constantly until fragrant.
4. Pour in the 3 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender and the sauce has slightly thickened.
5. While the goulash simmers, prepare the Silesian dumplings: In a large bowl, combine the 2 pounds mashed russet potatoes, 1 1/2 cups potato starch, 1 large egg, and 1/2 teaspoon salt. Mix until a dough forms. Take small portions of dough (about 1 1/2 tablespoons) and roll into balls. Press your thumb into the center of each ball to create an indentation.
6. Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the boiling water in batches. Cook for 3-5 minutes after they float to the surface. Remove with a slotted spoon and drain. Repeat with remaining dumplings.
7. For the green salad: In a small bowl, whisk together the 1/4 cup olive oil, red wine vinegar, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss the mixed greens with the dressing just before serving.
8. Serve the chicken goulash hot, topped with a dollop of sour cream and a sprinkle of fresh parsley, alongside the Silesian dumplings and a fresh green salad.

Notes

Polish goulash typically uses less liquid than its Hungarian counterpart, resulting in a thicker sauce. Adjust the consistency with more broth if you prefer it thinner. Leftovers store well and are often even more flavorful the next day.

Nutrition (per serving)

• Calories: 645
• Protein: 40 g
• Carbohydrates: 66.6 g
• Fat: 24.3 g
• Fiber: 5.7 g
• Sodium: 1344 mg
• Saturated Fat: 6.1 g
• Sugar: 8.2 g
• Cholesterol: 176 mg