Ingredients:
4 portions rice or a grain of choice
Goulash:
1 onion
2 red peppers/ capsicum
1 tbsp oil
1 tsp cumin
2 tbsp tomato puree
390 g finely chopped tomatoes
2 1/2 dl chicken broth (water och dice/ stock)
About 480 g minced chicken
salt and pepper
Parsley Cream:
1 glove garlic
1/2 cup parsley
2 dl fraiche cream
Method:
- Cook rice and keep aside.
- Peel the onion and chop it coarsely. Divide, core and cut the peppers into pieces.
- Fry onion in half of the oil in a pan with cumin. Fry till onion starts to look golden brown.
- Add tomato puree and fry for few minutes. Add chopped tomatoes and broth and bring it to boil.
- Fry minced chicken in rest of the oil till golden brown and cooked, add this and peppers to broth mix. Add salt and pepper to taste.
- Peel & grate garlic clove. Chop parsley. Blend garlic and parsley in fraiche cream. Add salt and pepper to taste.
- Serve goulash with rice and fraiche cream.
