Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 700 grams of boneless, skinless chicken thighs into 3 cm cubes, finely chop 2 large yellow onions, and mince 4 garlic cloves.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add the chopped onions and sauté for 8 minutes until softened and lightly golden.

3. 3

   Add the minced garlic, 3 tablespoons of sweet paprika, and 1 teaspoon of caraway seeds to the pot, stirring for 1 minute until fragrant, then add the chicken cubes and brown them lightly on all sides for about 5 minutes.

4. 4

   Pour in 750 ml of chicken broth, add 2 bruised fresh lemongrass stalks, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes.

5. 5

   In a small bowl, whisk together 2 tablespoons of all-purpose flour with 3 tablespoons of water to create a slurry, then gradually stir this into the simmering goulash and continue to cook, uncovered, for another 10 minutes until the sauce has slightly thickened.

6. 6

   Remove the lemongrass stalks from the pot, stir in 150 grams of sour cream until fully incorporated and heated through but not boiled, and adjust seasoning if needed.

7. 7

   Serve the Kuřecí Zlatý Guláš s Citronovou Trávou hot, garnished with 2 tablespoons of freshly chopped parsley.