Easy Chicken Goulash

Heat the olive oil in a heavy-bottomed pot such as a Dutch oven and then melt the butter in it.

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.

Add the onion, carrot and celery to the pot and sauté them for 2-3 minutes. Next, stir in the garlic and red bell pepper and continue to cook for another 2-3 minutes.

Stir in the flour, then add the paprika and caraway seeds. Add the chopped tomatoes, potatoes and chicken stock. Bring to a boil, then lower heat and simmer for 20 minutes, covered with a lid.

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.