Hungarian Chicken Goulash

Step 1

Heat the olive oil and butter in a large Dutch oven over medium high heat. Saute the onions until tender and translucent, about 5-7 minutes. Add the garlic and cook for another minute.

Step 2

Add the bell peppers and the paprika powder and cook for another 7-8 minutes until tender. Add the tomatoes and chicken and cook for another two minutes.

Step 3

Add the bouillon cubes, caraway seeds, bay leaves and cracked peppercorns. Stir to combine. Pour in enough water to just cover the mixture, about 4 cups.

Step 4

Bring the goulash to a boil, reduce the heat to low, cover and simmer for one hour. Add salt and pepper to taste.

Step 5

Serve in bowls with a dollop of sour cream.