Kevin Cooks: Chicken Goulash Bowties


Does the word “goulash” have as bad of a connotation for you as it does for me? When we were kids and would pester my mom “What’s for dinner?” she would say “goulash!” So, we just assumed that goulash was…bad. Just saying the word “goulash” doesn’t evoke the most dainty or glamorous of foods. When I first told Kevin we’d be making Chicken Goulash Bowties for dinner he first pronounced it “gaa-loosh” and then proceeded to sing “Goulash, don’t do it” to the music of “Relax”. You can imagine how fun dinnertime here must be.


Anyway, I finally tried REAL goulash in Prague during my post-college Eurotrip with  my good friend Elana. Let’s just say my chubby kid self would have been happy when my mom proclaimed “goulash” for dinner if I had known what it really was. Comfort food at its best. And this quick pasta version with chicken thighs is just that. The trickiest part of this dish is making sure to have all of your vegetables and prepped before you start cooking. Read on for a few tricks that helped Kevin take his goulash from gaa-loosh to dee-lish!





Chicken Goulash Bowties

1 tbsp olive oil

1 lb chicken thighs, cut into small chunks

1 onion, diced

2 carrots, peeled & diced

2 celery stalks, diced

3-4 garlic cloves, chopped

1 bay leaf

2 tbsp paprika

1/2 tsp crushed red pepper flakes

2-3 tomatoes, seeded & chopped

3/4 cup chicken stock

1 lb bowtie pasta (farfalle)

3 tbsp fresh dill, chopped

3 tbsp fresh chives, chopped

3 tbsp butter

1 lemon

1/2 cup sour cream

1. Heat oil in a large skillet over medium-high heat. Add the chicken and season with salt & pepper. Cook until no longer pink, about 6 minutes.

2. Add the onion, carrots, celery, garlic, and bay leaf to the skillet. Cover slightly and cook until the veggies are just tender, about 7 minutes.

3. Add the paprika and crushed red pepper flakes. Add in the tomatoes and chicken stock. Stir and simmer until the pasta is done.

4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, 8-9 minutes. Drain and add back to the pot with the butter, dill, and chives. Juice the lemon into the pasta and toss to combine.

5. Add the chicken goulash sauce to the pasta pot. Toss to combine and stir in the sour cream. Garnish with a dollop of sour cream and some dill to serve.


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