Chicken Goulash

• 12 ounces boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1 -2 tablespoon cooking oil
• 2 medium potatoes, peeled and diced
• water
• 1 1/2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon caraway seed
• 1/4 teaspoon dried marjoram, crushed
• 1/4 teaspoon fresh ground pepper
• 1 pinch dried thyme, crushed
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• hot cooked noodles or spaetzle noodles
• sour cream (optional)

1. In a large skillet cook chicken, onion, and garlic in 1 tablespoon hot oil for 3-4 minutes; or till chicken is tender and no pink remains.
2. Drain off fat. Add potatoes, tomatoes, 1/4 cup water, paprika, salt, caraway seed, marjoram, pepper and thyme. Bring to a boil; reduce heat. Cover and simmer for 10-12 minutes, or till potaotes are tender.
3. Stir together the flour and 2 tablespoons water; stir into chicken mixture. Cook and stir till thickened and bubbly. Cook and stir for one minute more. Serve over hot noodles or spaetzle. If desired serve with sour cream.

chicken thighs, onion, garlic, cooking oil, potatoes, water, paprika, salt, caraway seed, fresh ground pepper, thyme, flour, water, noodles, sour cream

Taken from www.food.com/recipe/chicken-goulash-412387 (may not work)