Is there much else consoling than a chicken and rice goulash? We really don’t think so. It’s the sort of formula we go to on numerous occasions again throughout the fall and winter, much the same as meal chicken or our tortellini soup. On the off chance that you’d preferably sub in chicken bosoms, you absolutely can — we simply love thighs for their flavor and fresh skin. Here’s the reason this is the goulash we had always wanted:
- You don’t need to filthy a skillet. This is a strict dump ‘n prepare formula: You put the uncooked rice and onion, stock, and cream of mushroom soup into a goulash dish and afterward top with the chicken thighs.
- It just dirties ONE dish. Truly, how might you return to an ordinary formula after this? By layering fixings in the preparing dish, you won’t need to break out a skillet or bowl. Which makes this goulash ideal for an apathetic Tuesday when calling up pizza conveyance is very enticing.