• 450g Brito’s chicken goulash
  • 1 tablespoon cooking/olive oil
  • 1 ½ teaspoons Brito’s crushed garlic
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 medium carrot, sliced
  • 2 celery stalks, diced
  • 1 red bell pepper, chopped
  • 2 tablespoons plain flour
  • 3 tablespoons paprika
  • 1 x 400 g can Rhodes chopped & peeled tomatoes
  • 250g potatoes, peeled and cubed
  • 1 cup Knorrox chicken stock
  • A handful of fresh parsley, finely chopped
  • Salt and pepper to taste


    1. Heat the oil in a heavy-bottomed pot and then melt the butter in it.
    2. Add the chicken and cook for 5 minutes over medium heat until golden. Remove the chicken from the pot with a slotted spoon and set it aside.
    3. Add the onion, carrot and celery to the pot and fry them for 2-3 minutes. Next, stir in the garlic and red bell pepper and continue to cook for another 2-3 minutes.
    4. Stir in the flour, then add the paprika. Add the Rhodes chopped tomatoes, potatoes and chicken stock. Bring to a boil, then lower heat and simmer for 20 minutes, covered with a lid.
    5. The goulash is ready when the potatoes are fork-tender and the sauce has thickened. Add the cooked chicken back to the pot and stir in the fresh parsley. Season to taste and serve with crusty bread, over pasta or with rice.