Chicken Goulash Recipe

• 
1 tablespoon olive oil 6 chicken fillets
• 1 brown onion chopped
• 250g button mushrooms, cut in half or roughly
• 1 red capsicum, cut in half
• 2 garlic cloves, crushed 
• 1 tablespoon paprika 
• 2 tablespoons tomato paste 400g
• Can cherry tomatoes in juice 
• 2 tablespoons sour cream 
• 2 tablespoons chopped fresh chives (optional) 

Method


Heat 2 teaspoons oil in a large saucepan on medium-high heat. Cook chicken, stirring, for 2 to 3 minutes or until browned. Transfer to a bowl. Reduce heat to medium. Heat remaining oil in pan. Add onion, mushroom, capsicum, garlic and paprika. Cook for 5 minutes or until mushrooms are tender. Add tomato paste, cherry tomatoes and 1 cup cold water. Increase heat to high. Bring to the boil. Return chicken to pan. Reduce heat to medium-low. Cook, covered, for 20 minutes or until chicken is cooked through and sauce has slightly thickened. Season with pepper. Divide goulash between serving bowls. Top with sour cream. Serve sprinkled with chives.