Chicken Goulash with Roasted Peppers over Noodles

Two ingredients distinguish goulash from similar dishes we call stew or soup: paprika and caraway. These aromatic components add the flavorful spice and earthiness that make this traditional Hungarian dish just that—flavorful and traditional.

Real Hungarian paprika is readily available in the United States and in many other parts of the world. It’s worth seeking out.  

Paprika and Crushed Caraway seeds

I decided to roast peppers to include in the dish simply to add to its savory depth. Roasting is an easy, fast process that results in unbeatable smoky flavor. Adding the broth (for a bit of thinning) after the tomato sauce has cooked down gives the tomatoes time to develop their own rich flavor that's retained in the finished goulash.

Serves 4

Ingredients

• olive oil, for rubbing, plus 2 tbsp, divided
• 3-4 medium assorted mild peppers (bell, Hungarian wax, cubanelle, or other)
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• sea salt
• freshly ground black pepper
• 2 garlic cloves, finely chopped
• 1 small red onion, chopped
• 1 14.5-oz can diced tomatoes with juice
• 2 tbsp tomato paste
• 1 tbsp Hungarian smoked paprika (hot or sweet)
• 1 tsp crushed caraway seeds (place whole seeds in a small plastic bag and pound lightly)
• 1/2 cup chicken broth, plus more as needed
• 6 oz extra-wide egg noodles

Preparation

1. Preheat the oven to 450° F.
2. Place the peppers on a baking sheet lined with parchment paper or aluminum foil. Rub each with oil. Roast, turning 3-4 times, until the skin is loosened and blistered in places, 5-6 minutes per side. Remove the peppers to a paper bag and fold tightly to seal. Let steam 15 minutes.

Peppers Ready to Roast

Roasted Peppers

1. Remove the peppers and use a small paring knife or your fingers to peel the loose skin. Remove the seeds and cut the peppers into thin, 1-inch strips. Set aside.

Roasted Peppers with Skin Removed

1. Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the chicken and season with salt and pepper. Cook until slightly browned and just cooked through, 10 minutes. Remove to a bowl and wipe out the skillet.

Chicken Beginning to Cook

Cooked Chicken

1. Add the remaining 1 tablespoon of oil to the skillet and add the garlic and onion. Cook, stirring frequently, 3 minutes.
2. Add the tomatoes, tomato paste, paprika, and caraway and season with salt and pepper. Stir well to combine and bring to a simmer. Reduce the heat to low and cook 20 minutes.

Onion and Garlic Beginning to Cook

Tomatoes Beginning to Cook

Tomatoes Cooked Down

1. Return the chicken to the skillet and stir in the reserved roasted peppers. Add 1/2 cup chicken broth and stir to combine. Simmer 20 minutes, adding a little more broth if the sauce becomes too thick.

Chicken, Peppers, and Broth Added to Goulash

1. Meanwhile, cook the noodles in boiling, salted water 6-7 minutes. Drain.

To serve, divide the noodles among 4 pasta bowls. Divide the sauce and spoon on top. Serve right away.