Hungarian Chicken Goulash

As my boyfriend is Slovak getting the hang of cooking Eastern European cuisine is obviously called for. This certainly doesn't bother me :))) I love Eastern European foods and nothing beats a wholesome goulash.

When looking around for different recipe ideas I hadn't realized actually how simple making a goulash is. It takes few and very simple ingredients.
Seeing as we're getting into summer season I figured I'd leave the potatoes out of this goulash, so it's not too heavy.
Goulash has the same concept as a bolognese sauce or stew....it's taste better and even more heavenly a day or two later.

(FEEDS 4 PEOPLE)
8 chicken thighs
1 large onion (chopped)
1 red pepper
1 tbsp olive oil
1 tbsp paprika
1 tsp caraway seeds
1 x can 14 oz (400 g) tomatoes
1/2 pint (285 ml) chicken stock
Salt and pepper to taste

Instructions:
- Remove skin from each chicken thigh. In a frying pan cook skins with 1 tbsp olive until crispy, then remove and discard. Add chicken thighs and cook chicken thighs until they are brown all over
- In a large stewing pot cook onions with some of the oil from the chicken pan, caraway seeds, paprika, salt and pepper. Cook until onions begin to soften then add the tomatoes and chicken stock. Bring to a boil. Now allow to simmer and add the chicken and red pepper. Cover and simmer for about 2 hours, stirring occasionally

Serve with egg noodles of your choice

note: for an even healthier choice discard chicken skins completely and brown chicken pieces in a pan with olive opil instead.