Cuban style goulash

6 servings

50 minutes

Cuban-style goulash is an embodiment of Caribbean warmth and aromas, combining spicy spices, tender chicken, and zesty sausages. Inspired by Cuba's culinary traditions, this hearty goulash pairs the sweetness of baked potatoes with a rich tomato-spice sauce that slowly infuses each ingredient with depth of flavor. This recipe reflects the Cuban soul: it brings together fresh vegetables like celery and bell peppers with classic spices such as cumin and cinnamon to create a harmony of tastes. Served with a green salad, it becomes a complete dish for family dinners or special gatherings. The taste of this goulash evokes cozy evenings spent in conversation with loved ones, where each spoonful is filled with the warmth of home cooking.

Energy value per serving

• Calories: 394.9
• Proteins: 28.2g
• Fats: 15.9g
• Carbohydrates: 36.8g

Ingredients

• Olive oil: 2 tbsp
• Chicken breast: 450 g
• Sausages: 4 pc
• Shallots: 225 g
• Celery stalk: 4 pc
• Fresh red pepper: 2 pc
• Garlic: 1 clove
• Wheat flour: 2 tbsp
• Thyme: to taste
• Ground cumin (zira): 0.5 tsp
• Cinnamon: 0.5 tsp
• Tomato paste: 2 tbsp
• Chicken broth: 450 ml
• Potato: 6 pc

Cooking steps

1. Heat oil in a large skillet, add chicken and sausages. Fry on low heat for 8 minutes until golden brown. Remove sausages from the skillet and cut into large pieces. Transfer to a large deep pot with the chicken and set aside.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Chicken breast: 450 g
   • Sausages: 4 pieces

2. Add onion, celery, red and orange pepper to the pan, cook for 5 minutes, stirring. Transfer to the pot with sausages, sprinkle with flour, mix. Add thyme leaves, cinnamon, cumin, and mix.

   Required ingredients:

   • Shallots: 225 g
   • Celery stalk: 4 pieces
   • Fresh red pepper: 2 pieces
   • Wheat flour: 2 tablespoons
   • Thyme:  to taste
   • Ground cumin (zira): 0.5 teaspoon
   • Cinnamon: 0.5 teaspoon

3. Preheat the oven to 200 degrees. Poke the skin of six large potatoes with a fork, rub with oil. Place on a baking sheet. Sprinkle with salt. Bake for one to one and a half hours until golden and soft. Remove and cut each potato in half.

   Required ingredients:

   • Potato: 6 pieces
   • Olive oil: 2 tablespoons

4. Combine tomato paste and chicken broth, pour into a pot. Bring to a boil over medium heat, stirring. Reduce heat, cover the pot. Cook for 20 minutes until the vegetables are soft. Place baked potatoes on plates, top with goulash. Serve green salad as a side.

   Required ingredients:

   • Tomato paste: 2 tablespoons
   • Chicken broth: 450 ml