Ingredients (4 servings)
1 tablespoon olive oil
6 chicken fillets, chopped
1 brown onion, halved, thickly sliced
250g button mushrooms, halved
1 red capsicum, chopped
2 garlic cloves, crushed
1 tablespoon paprika
2 tablespoons tomato paste
400g can cherry tomatoes in juice
2 tablespoons sour cream
2 tablespoons chopped fresh chives (optional)
Heat 2 teaspoons oil in a large saucepan on medium-high heat. Cook chicken, stirring, for 2 to 3 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in pan. Add onion, mushroom, capsicum, garlic and paprika. Cook for 5 minutes or until mushrooms are tender. Add tomato paste, cherry tomatoes and 1 cup cold water. Increase heat to high. Bring to the boil. Return chicken to pan. Reduce heat to medium-low. Cook, covered, for 20 minutes or until chicken is cooked through and sauce has slightly thickened. Season with pepper.
Divide goulash between serving bowls. Top with sour cream. Serve sprinkled with chives.