This is a dish I grew up with, my mom used to make it very often when we where kids. Maybe I should say this dish is inspired by the one my mom used to make, I simplified the dish a little to suite my boys taste and the time I have to spend on cooking during weekdays . It's much faster then the one my mom used to make but just as delicious.
I used boneless chicken tights because they cook much faster than chicken drumsticks, but any of them would be delicious in this dish.
1 lb. boneless chicken tights
3 big potatoes ( or 3 medium, recommended golden Yukon)
1 tbsp vegetable oil
1 small onion chopped ( recommended viddalia)
1 clove garlic minced
7 1/2 oz caned tomatoes cut up or same amount of tomato sauce.
1/4 cup water or chicken stock
2 tbsp smoked paprika ( or hungarian paprika)
1/2 tsp sea salt
1/2 tsp caraway seeds
1/2 tsp dried marjoram
1/4 tsp dried thyme
1 bay leaf ( optional)
2 tbsp+ 2 tbsp water to thicken sauce if needed or desired
Pepper to taste.
Cut the chicken tights into 1-inch cubes, set aside. Peel and dice the potatoes, set aside.
In a large heavy skillet over medium heat, heat the 1 tbsp of oil. Add the onion and garlic and cook for 2 minutes.
Add chicken to the skillet and cook for 4 to 5 minutes or until chicken is no longer pink. Drain off the fat. Add the potatoes, tomatoes (or tomato sauce), 1/4 cup water, paprika, salt, caraway seeds, marjoram, pepper and thyme.
Bring to a boil , reduce the heat. Cover and simmer until the potatoes are tender about 15-20 minutes, and the chicken is cooked.
Stir together the 2 tbsp of flour and 2 tbsp of water. Stir into the chicken goulash, and cook and stir until thicken and bubbly, about 2-3 minutes. This step only if needed, if you like a thicker sauce.
Serve with a dollop of sour cream over hot cooked noodles, or polenta.