Chicken goulash from Szeged
This stew of chicken and root vegetables is a real Hungarian goulash, which means that it is such a wet affair that non-Hungarians would call it a soup rather than a goulash.
Chicken soup, made with a whole chicken and fresh vegetables, is in the U.S. known as “Jewish penicillin” because, as every Jewish mama knows, chicken soup is a highly effective remedy for colds and the flu. This is not only the opinion of Jewish mamas. Years ago, a research team from the University of Nebraska has found that chicken soup -the real stuff made of a real chicken- helps to relieve the discomforts of sniffle, sore throat and cough. As to what exactly the active agents are in this wholesome combination of chicken, vegetables, spices and water, the researchers had no answer. But it works, and therefore this “Jewish penicillin” is the only really effective drug against the snotty nose.
We know, thanks to Nobel Prize winner Albert Szent-György that paprika is rich in vitamin C. We also know that the powder produced around the town of Szeged contains the highest amounts of vitamin C of all Hungarian powder. Now, just imagine, if we would turn this healthy chicken soup into a goulash by simply adding the beneficial paprika from Szeged, what an incredible source of health will come within our reach!
Chicken Goulash from Szeged! Let the winter come!
Divide the chicken into 8 parts or rather let your poulterer do it for you. Chop the onion and sauté in a little oil gently until translucent. Remove the pan from the heat and sprinkle it with a pinch of ground caraway firm and a large spoonful of paprika powder. Quench immediately with 2-3 liters of water. The amount depends of course on the size of the pan. Put the pan back on the cooker and bring to a boil. Grate the garlic over it. When the water boils, add the pieces of chicken. Season with salt, lower the heat and let it simmer for 20 minutes.
Meanwhile clean and slice the root vegetables. They can join the chicken now. Let it simmer very gently for another 20 minutes. Time enough to peel the potatoes and cut them into cubes. Add them to the goulash. Let it cook for another 20 minutes, until the potatoes are done and the chicken is tender. Add csipetke to the goulash and cook for a few minutes more.