|per 100 g||Total Recipe|
|Gross weight||100 g||2468 g|
|Energy||289 kJ / 69 kcal||7110 kJ / 1703 kcal|
|Sat. fat||1 g||23 g|
|Unsat. fat||2 g||33 g|
|Fibre||2 g||26 g|
|Salt||172 mg||4221 mg|
500 gChicken - Thigh
150 gMushrooms, white, raw
148 mlChicken stock
140 gSweet pepper
2 gOregano dry
500 gAsian Rice
2.5 kgTotal recipe weight
Heat the oven ( 220°C / 428°F).
Cook the rice (see component recipe).
Cut the tomatoes into chunks of about 2 cm and place it on the flat oven tray.
Roast for 10 - 15 minutes until cooked and starting to colour.
Clean the onions and sweet peppers and cut them into 2 cm cubes, clean the mushrooms and cut into 1/4 parts.
Crush, peal and chop the garlic.
Cut the chicken into 2 cm chunks.
Heat a casserole on medium heat.
Add a little of olive oil and stir-fry the chicken with the herb, spices, onion and garlic for 2-3 minutes until they start to colour.
Add the sweet peppers and mushrooms, stir-fry for a further 2 - 3 minutes
Now add the roasted tomatoes and stir through the chicken goulash.
Add the chicken stock, allow to simmer for a further 20 minutes.
Season with salt and pepper and your goulash is ready to serve with the rice.