Ingredients

1.5 litres Chicken stock
2 kg Chicken thigh fillets diced into 25mm cubes.
1 kg Potatoes diced into 25mm cubes.
1 kg Red capsicum, diced into 10mm wide stripes.
4 x large onions, diced coarsely.
2 x 80g tubes of genuine Hungarian Goulash Paste. (Euro garden brand by univer)
1 x 140gram tub of Tomato Paste.
6 x Bay Leaves.
20ml Olive oil.
Salt and pepper to taste.

Method

Using a 8 litre soup pot bring to the boil approx 300ml of the stock.

Add all Goulash paste slowly whist constantly mixing into the stock so all is dissolved and then mix in all the Tomato paste, stir in the remaining 1200ml of stock and bring to the boil.

Gradually add all the meat, onion, bay leaves and olive oil and bring to the boil gently stirring and then simmer on medium to low for about 45 minutes with the lid on.

After 45 minutes remove the lid, add potatoes and capsicum and allow to reduction cook (simmer) for a further 30 - 60 minutes so the sauces thickens and stir only occasionally.

Serve over a bed of rice or spiral / penne pasta and have a glass of genuine Hungarian "bulls blood" red wine on the side.