When I think of goulash, I think of stew. This isn't a stew but rather like a pulled chicken steeped in a goulash like broth, that you would eat with crusty French bread and a salad. I cut down the hot peppers quite a bit, partly because I'd never find habeneros at my local grocer, and Hubs can't stomach spicy fare. Having said that, I think I'd add a whole jalapeno next time instead of just 1/2 like I did, because the jalapeno tends to mellow as it cooks in the slow cooker.
Jake, as soon as he heard this was another Crepes of Wrath recipe, declared that Sydney is his favorite cook (*cough* "um, next to you of course, Mom") Sure. You just like my cupcakes.
2 lbs of boneless, skinless, chicken breasts
1 large onion, sliced
1 sweet red pepper, chopped
1 jalapeno, seeded and minced (Sydney used 3 habenero peppers! 3! Wowee! My poor delicate Canadian mouth would die. DIE. )
3 large cloves of garlic
1 tbsp paprika
598 ml diced tomatoes (I used a jar of my home canned tomatoes)
1/4 cup red wine vinegar (I worried about this at first, concerned that it would be too vinegary. Nope! It was good)
1 tbsp brown sugar
1 tsp salt
1 tsp pepper
Heat a small amount of olive oil in a fry pan and saute the onion until it's soft and clear. Toss it in your slow cooker. Next, saute up the jalapeno/hot peppers, bell pepper, and garlic cloves until they are softened as well. Toss them into the slow cooker.
Add all the other ingredients to your slow cooker. Give it a stir to evenly distribute everything. Turn your slow cooker onto high and cook it for 4-5 hours. (the recipe does say you can cook it on low for 6-8, but I haven't tried that)
When it's finished the chicken pulls apart and soaks up all the lovely juice. Too runny for you? Try stirring in some tomato paste to solve that. We had it with hunks of buttered French bread and a tossed salad on the side.
Serves 4-5
