Quick Chicken Goulash with Potatoes

Finely chop the onion and garlic and set aside. Halve the tomatoes and put in a second bowl. Cut the chicken into bite-size pieces.

• 3.5 oz Cherry tomatoes
• 1 Onion, yellow (~ 2.8 oz)
• ½ Garlic clove (~ 0.1 oz)
• 7.1 oz Chicken breast

Finely dice the pepper. Peel and cut the potatoes into bite size pieces.

• 1 Bell pepper, yellow (~ 4.9 oz)
• 10.6 oz Potatoes (w/o skin)

Heat the oil in a pot over medium heat.

• 1 ⁠½ Tbsp Olive oil

Add the chicken, onion and garlic and fry until the chicken is golden brown.

Add paprika, potatoes, tomatoes, garlic powder, oregano, rosemary, chili, and marjoram.

• ¾ tsp Hot paprika, ground
• ½ tsp Garlic powder
• ½ tsp Rosemary leaves, dried
• ½ tsp Oregano leaves, dried
• ¼ tsp Crushed pepper
• ½ tsp Marjoram, dried

Stir in the tomato paste and broth, put on a lid and let cook for 25 minutes.

• 2 cups Chicken broth
• 1 tsp Tomato paste

Serve the goulash in a bowl.

Enjoy your meal!