Student Slow-Cooked Chicken, Chickpea, and Sweet Potato Goulash - photo 1
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Student Slow-Cooked Chicken, Chickpea, and Sweet Potato Goulash

Pikantne Main Dishes Lunches Takeaway Dishes 260 min Easy 31 wyświetleń ~26.17 PLN - (0)
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Description

Here’s a lifesaver dish for every student and busy person! This stew is the essence of simple, cheap, and effortless cooking. All the magic happens in the slow cooker, which transforms a few basic ingredients into an incredibly aromatic, warming, and filling meal. Just toss everything into the pot in the morning, and when you return home, a hot, nutritious dinner awaits you. The combination of tender, melt-in-your-mouth chicken, sweet sweet potatoes, and hearty chickpeas in a thick, tomato-pepper sauce is a true feast for the palate. The dish is not only delicious but also healthy – rich in protein, fiber, and vitamins. Visually, it looks appetizing thanks to its intense, warm colors. It tastes perfect on its own, with rice, grains, or a piece of crusty bread for dipping in the sauce. This recipe proves that cooking doesn’t have to be complicated to be spectacular.

Ingredients Used

Ingredients (13)

Servings:
6
  • Sweet potato 1.3 szt. (~500 g)
  • Chicken thigh fillet 600 g
  • Onion 1.3 szt. (~200 g)
  • Garlic 4 ząbki (~20 g)
  • Ciecierzyca konserwowa 240 g
  • Dried oregano 2 g
  • Chicken broth 250 ml
  • Canned tomatoes (diced) 400 g
  • 🌿 Przyprawy
  • Papryka wędzona słodka 1.2 łyżeczka (~6 g)
  • Salt 8 g
  • Ground black pepper 4 szczypty (~4 g)
  • ✨ Opcjonalne
  • Cornstarch 10 g
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~26.17 PLN (4.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Start by preparing the chicken. Wash the thigh fillets under cold running water and dry them thoroughly with paper towels. Remove any membranes or excess fat. Then cut the meat into larger pieces, about 3-4 cm on each side. Transfer the chopped chicken to a bowl, add half of the salt (4 pinches) and half of the pepper (2 pinches), and mix well so that each piece is coated with the spices.

Ingredients: Chicken thigh fillet, Salt, Ground black pepper
Use a large, stable cutting board and a sharp knife. Thoroughly drying the meat is important for better absorption of the spices. Do not cut the chicken too small, as it may fall apart during long cooking.
2

Now it's time for the vegetables. Peel the onion, cut it in half, and then chop it into large cubes (about 1.5 cm). Peel the garlic and finely chop it with a knife or press it through a garlic press. Wash the sweet potatoes thoroughly, peel them with a vegetable peeler, and cut them into large cubes, about 2-3 cm on each side. Try to make the pieces similar in size to ensure even cooking.

Ingredients: Onion, Garlic, Sweet potato
To avoid crying while cutting onions, you can chill them in the fridge for 30 minutes beforehand. If the sweet potatoes have a nice, thin skin, you can just scrub them and not peel them - the skin contains a lot of fiber.

Combining and cooking

3

Evenly spread the diced onion and chopped garlic at the bottom of the slow cooker. They will create an aromatic base that will prevent the other ingredients from sticking and will release their flavor during cooking.

Ingredients: Onion, Garlic
Use a slow cooker with a capacity of at least 4.5 liters. Spreading the onion and garlic on the bottom is a tried-and-true trick that enhances the flavor of the entire dish.
4

On the layer of onion and garlic, place the seasoned pieces of chicken, trying to spread them out as evenly as possible. Then, sprinkle the diced sweet potatoes on top of the chicken.

Ingredients: Chicken thigh fillet, Sweet potato
You don't need to mix the ingredients at this stage. Layering will allow the flavors to gradually blend together.
5

In a separate bowl or pitcher, prepare the sauce. Pour in the entire contents of the can of diced tomatoes, add the broth, smoked paprika, dried oregano, and the remaining salt and pepper. Mix everything thoroughly with a whisk or fork until the spices are evenly distributed in the liquid. Pour the prepared sauce over the ingredients in the slow cooker.

Ingredients: Canned tomatoes (diced), Chicken broth, Papryka wędzona słodka, Dried oregano, Salt, Ground black pepper
Mixing the sauce in a separate container ensures that the spices do not gather in one place, and the flavor will be uniform throughout the dish. This is a key step to achieving the perfect result.
6

Cover the slow cooker with the lid and set the cooking program. You can choose the 'LOW' option and cook for 6-7 hours, or the 'HIGH' option and cook for 3-4 hours. The 'LOW' option is recommended because the meat becomes incredibly tender and juicy. Now you can take care of your things - the slow cooker will do the rest for you.

Very important: do not lift the lid while cooking! Every time you open it, the temperature drops and significantly extends the cooking time by even 20-30 minutes.

Finishing the dish

7

About 30 minutes before the end of cooking, add the chickpeas. Open the can, drain the chickpeas in a sieve, and rinse them under cold water to remove excess salt and foam. Add the rinsed chickpeas to the stew and gently mix everything with a large spoon. Cover and cook for the remaining 30 minutes.

Ingredients: Ciecierzyca konserwowa
Add the chickpeas at the end, as they are already cooked. Overcooking would make them too soft and mushy. Rinsing is key for better flavor.
8

After cooking, check the consistency of the sauce. If it is too thin for your liking, you can thicken it. In a small bowl, mix 1 tablespoon of cornstarch with 2-3 tablespoons of cold water until you have a smooth, uniform slurry without lumps. Pour the mixture into the stew, stir well, and leave it in the turned-on slow cooker on 'HIGH' for 10-15 minutes uncovered, until the sauce thickens. This step is optional.

Ingredients: Cornstarch
Never add starch directly to a hot dish, as it will create difficult-to-break lumps. Always dissolve it in cold water first. This is a simple way to achieve a perfectly smooth sauce.
9

Turn off the slow cooker. Using two forks, you can gently shred the larger pieces of chicken directly in the sauce – it should be so tender that it falls apart with light pressure. Taste the stew and season with salt and pepper to taste if needed. Before serving, sprinkle the dish with freshly chopped parsley for added freshness and color.

Ingredients: Salt, Ground black pepper, Parsley
Pulled chicken will blend better with the sauce, making every bite full of flavor. Always add fresh herbs at the very end so they don't lose their aroma and properties.

Fun Fact

💡

The slow cooker (Crock-Pot) was invented in the 1970s by Irving Nachumsohn, who was inspired by his grandmother's story about a traditional Jewish dish - cholent, which cooked overnight in the cooling oven of a bakery. He created a device perfect for slow cooking at low temperatures, which revolutionized home cooking.

Best for

Codzienny obiad dla studenta Meal prep na cały tydzień Rozgrzewająca kolacja w chłodny dzień Nieskomplikowane danie na spotkanie ze znajomymi

Tips

🍽️ Serving

Goulash is a complete dish, but it tastes great served with brown rice, pearl barley, or quinoa, which will soak up the delicious sauce. It can also be served with a slice of crusty sourdough bread. For an extra touch of freshness and creaminess, serve with a dollop of thick Greek yogurt or sour cream on top.

🥡 Storage

After cooking, the goulash should be completely cooled. It can be stored in an airtight container in the refrigerator for up to 4 days. It is great for freezing – transfer it to smaller containers or zip-top bags and freeze. In the freezer, it will stay fresh for up to 3 months. Reheat in the microwave or over low heat in a pot, adding a little water or broth if necessary.

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