Goulash is a classic Hungarian dish that was originally more like a thick soup. Over time, the recipe has been simplified in different countries, and today there is no dish that is easier and faster to prepare than chicken goulash.
You can't go wrong if you serve it with pasta, potatoes or fresh vegetables. This dish is great for lunch, dinner and even breakfast. I love goulash because it turns out differently every time, which means it doesn’t get boring.
Ingredients:
This dish turns out very well from chicken thighs or legs. I always thought that chicken legs were juicier than fillets. The only downside is that the meat needs to be cut off the bone by hand. This takes longer and the pieces will end up in different shapes.
Step-by-step video recipe
You can also make beef goulash with gravy or turkey goulash. Any meat is suitable for this dish. Naturally, each recipe has its own nuances and features.
Cooking sequence
- Cut the chicken fillet into small squares, add salt and pepper to taste.
- Add oil to a heated frying pan and fry the chicken for 5-7 minutes.
- Meanwhile, cut the onion into half rings and grate the carrots on a coarse grater.
- When the chicken is fried, add the onions, carrots and sauce.
- For the sauce, you need to mix 200 g of mayonnaise and 100 g of water. Add chicken seasoning to this mixture and add the sauce to the meat.
- Your dish will be ready as soon as the sauce boils. After this, turn off the heat and leave the chicken breast goulash with gravy to simmer in its own juice.
This recipe is simple and very quick, although slightly different from the more classic version of the chicken goulash with gravy recipe.
Chicken goulash video
You might be interested in watching the video on how to make chicken goulash. The video accurately reproduces the process described above. You will see how it is all prepared in stages and served along with mashed potatoes.
I very often come across a recipe in which sweet pepper is present, and the sauce is based on adjika. And in my opinion, it is a little more complicated.
Goulash with adjika
For gourmets, there is another recipe that my family really likes. It includes:
- sweet pepper – 2 pcs;
- garlic – 4 cloves;
- onion – 1 piece;
- adjika (as a sauce);
- carrots – 1 piece;
- chicken – 500 g.
It is a little more difficult to prepare.
- Peppers, onions and carrots need to be peeled and chopped.
- Pour sunflower oil into a heated frying pan and simmer all the vegetables over low heat.
- Meanwhile, chop the chicken and fry it for 10 minutes in another pan.
- After the chicken and vegetables are ready, mix them in one pan, add garlic and adjika to taste.
- The goulash sauce needs to be simmered for another 5 minutes, and then left to simmer under the lid.
Adjika already contains all the necessary spices, so I don’t add anything else. You can salt or pepper the goulash to your taste.
Chicken goulash with gravy in a slow cooker
- Kitchen appliances: multicooker, cutting board, grater, bowl.
- Cooking time: 60 minutes.
- Number of servings: 2.
Ingredients:
- chicken fillet – 500 g;
- onion – 1 piece;
- carrots – 2 pcs;
- sour cream – 3 tbsp. spoons;
- flour - 3 tbsp. spoons;
- tomato paste – 1/2 tbsp. spoons;
- water – 100 g.
Many housewives have a multicooker in their kitchen, which not only makes life easier, but also allows you to cook healthier food without oil or mayonnaise.
For the slow cooker, I chose a recipe for chicken goulash with sour cream. To do this, we cut the fillet into cubes and fry for 15 minutes in a slow cooker in the “Baking” mode. Then add onions and carrots and fry for another 3-5 minutes. After this, add three tablespoons of flour.
For the sauce, mix tomato paste and sour cream with a little water. There should be more sour cream. We do all this by eye, so there may not be exact proportions. If you want a milkier gravy, add 2-3 spoons of sour cream and half a spoon of tomato paste.
Here is such a simple recipe. I hope your chicken goulash with gravy in the slow cooker turned out great.
There is also a good recipe for beef goulash in a slow cooker, which is no worse. If you prefer pork, there is a great slow cooker pork goulash recipe. It seems to me that a multicooker is very versatile in terms of preparing meat dishes, but for me there can be nothing more familiar than a frying pan and a stove.
What is goulash served with?
Most often, goulash is served with potatoes or pasta, although many nutritionists would say that this is completely unacceptable.
I have always believed that meat itself is wonderful, without a side dish. That’s why for me the best side dish for goulash is cabbage and cucumber salad. In winter, it can be stewed cabbage or even sauerkraut. A good addition to any flavorful meat recipe is tart or fresh vegetables. These tastes complement each other.
But you shouldn’t give up mashed potatoes and pasta either. Experience tells me that it is very difficult to feed men with meat alone; they need something more satisfying.
Chicken goulash is an ideal addition to mashed potatoes, boiled rice, buckwheat porridge, spaghetti and other pasta. This dish can be prepared in different ways. In any case, it turns out very tasty and satisfying.
Chicken goulash: recipe with sour cream and cream
If you want to make a hearty and very tasty lunch for the whole family, but you don’t have a lot of free time, then the presented recipe is most suitable for you.
So, to do it ourselves we need:
- bitter white bulbs (large) - 2 pcs.;
- large juicy carrot - 1 pc.;
- sour cream 30% or 20% - 100 g;
- chilled or frozen chicken breasts - approximately 700 g;
- medium fat cream - about 100 ml;
- salt (not too coarse) and a mixture of peppers - use as desired;
- dried basil and fresh herbs - use to taste;
- sunflower oil - about 40 ml (for frying ingredients).
Meat processing
Before preparing chicken goulash, the purchased meat must be well processed. To do this, you need to defrost it, and then wash it and separate the fillet from the bones and skin. Subsequently, the pulpy part should be cut into thick strips or medium cubes.
Preparing vegetables
Chicken goulash will be much tastier if you cook it with the addition of vegetables. To do this, you need to peel the carrots and onions separately, and then chop them one by one. The first product must be grated (large), and the second must be simply chopped with a knife.
Heat treatment
It is advisable to cook chicken goulash, the recipe for which we are considering, using a large saucepan. You need to pour a little oil into it and then heat it up very much. Next, place the processed chicken breasts in a hot bowl and fry them until golden brown for ¼ hour. After this, onions and carrots should be added to the meat product. It is recommended to cook these ingredients in the same mode for about 15 minutes.
In half an hour, the breasts with vegetables should become almost completely soft. But in order for the chicken goulash to turn out not dry, but with aromatic gravy, you should additionally add rich sour cream to the meat and pour in cream. All ingredients also need to be seasoned with salt, a mixture of peppers and dried basil. After mixing the products with a spoon, they should be covered, put on low heat and simmered for about 10 minutes.
If you think that the creamy gravy is too thick, you can dilute it with a small amount of settled water.
After the chicken goulash is completely cooked, it should be seasoned with fresh chopped herbs and kept covered for about 5 minutes.
How to Serve Creamy Gravy with Chicken Breasts
After preparing chicken goulash with gravy, you should take not very deep plates and put in them any side dish you like (mashed potatoes, boiled rice, buckwheat porridge, spaghetti or other pasta). Top this dish with creamy meat dressing and add a few pieces of white meat.
It is advisable to serve such a lunch at the table with a slice of white or black bread, as well as any homemade marinades (cucumbers, tomatoes, mushrooms, etc.).
Cooking chicken goulash with tomato paste sauce
We talked above about how to make a dressing for a side dish of sour cream and chicken breasts. However, there are many other ways you can prepare such a dish for a family dinner. For example, goulash using chicken legs and tomato paste is very tasty.
So, to prepare such a dish we will need the following components:
Meat processing
Before making chicken goulash, the thighs and drumsticks of the bird should be well processed. To do this, they must be completely defrosted and then washed thoroughly in cool water. Next, the meat product needs to be cut into medium pieces along with bones and skin. To carry out this process, you need to use a large and sharp knife, as well as a culinary hammer. If you purchased a young and fresh bird, then cutting the bones will not be difficult for you.
Preparing vegetables
As in the previous recipe, you should definitely add vegetables to the chicken leg goulash. To do this, you need to peel the carrots and onions, and then chop them one by one. The first ingredient needs to be grated on a grater (large), and the second one needs to be simply chopped with a knife. As for green beans, they should be washed well straight from frozen.
Cooking process on the stove
After all the products have been properly processed, you need to pour a little sunflower oil into a deep saucepan and heat it well over medium heat. Next, you need to place pieces of chicken meat along with the skin and bones in the dish. After frying the chopped chicken legs until golden brown, add carrots and onions to them. It is advisable to cook these ingredients together for about 10 more minutes.
After the vegetables and meat become a little soft, add tomato paste or sauce, green beans, and a glass of water. Additionally, these products can be seasoned with a mixture of peppers and salt.
In the future, it is advisable to simmer all components under the lid for half an hour.
Final stage
After all the described steps, pour another glass of water into the saucepan. Moreover, it is recommended to mix it in advance with a spoon of light flour. To prevent this mixture from causing lumps to appear in the goulash, it is recommended to introduce it through a strainer. This addition will allow you to make thicker goulash with more rich gravy.
After the flour mixture is in the saucepan, add fresh chopped herbs and simmer for about 7 minutes. Finally, add grated cloves of garlic to the ingredients, mix thoroughly and immediately remove from the stove. In this composition, it is advisable to keep the chicken goulash with tomato paste covered for about ¼ hour.
Properly serve delicious tomato sauce with chicken
Having prepared goulash with chicken legs according to the recipe described above, you can safely serve it. To do this, you need to take not very deep plates and distribute any side dish on them. In the future, this dish needs to be generously doused with tomato sauce and laid out with a few pieces of dark meat. It is advisable to serve a ready-made lunch to the table along with slices of fresh bread, as well as homemade marinades or a salad of fresh vegetables.
Let's sum it up
As you can see, there are quite a few ways to easily and quickly make chicken goulash. If you want to get a more aromatic and satisfying dish, then you can additionally add various spices, seasonings and vegetables (thyme, basil, cilantro, paprika, broccoli, mushrooms, etc.).
When you want something tasty, simple and at the same time budget-friendly, remember one famous dish. I mean chicken goulash with gravy.
It's a win-win. All household members will be as happy as elephants. By the way, cooking is easy and quick. In the article you will find various recipes, including the simplest ones with a minimum set of ingredients.
Another advantage that I would like to highlight about this sauce is its versatility.
There is room for improvisation here. Add any vegetables, spices and other additives. In addition, chicken goulash goes well with all side dishes, making them even tastier.
For example, your kids don’t like buckwheat. Cook the meat in creamy or tomato sauce - it will sweep away everything with a bang.
Are you ready to create culinary masterpieces? Choose a recipe and let's get started.
How to make simple chicken goulash with sour cream sauce
The chicken turns out tender and unusual with a creamy taste. Easy to prepare in a short period of time. Are there guests on the doorstep? Write down the recipe.
Let's take the following ingredients:
- 130 g sour cream;
- a pair of breasts;
- spices;
- 4 garlic cloves;
- oil (for frying).
Cooking step by step:
- Cut the boneless carcass into cubes.
- Let's start with the sauce. Combine sour cream with spices and garlic.
- Place chicken slices in a hot frying pan. Season and fry until done, stirring occasionally.
- Then add the sauce and simmer for five minutes.
On a note! Add a little grated processed cheese to the finished goulash - this will enhance its taste.
It turns out to be an awesome second course that will please all your friends and family.
For more details on how to make chicken goulash, watch the video.
Delicious chicken goulash with tomato paste in a Redmond slow cooker
This goulash is prepared with chicken breast - recommended for diet 5. White meat is a low-calorie, hypoallergenic and healthy product. Therefore, this dish is ideal for those who prefer proper nutrition.
We will need:
- 150 g of onions and carrots;
- breast - 700 g;
- garlic cloves - optional;
- 1 tbsp. l. tomato paste;
- sunflower oil (for frying);
- spices;
- sour cream - a tablespoon;
- 2 glasses of water;
- 2 tbsp. l. wheat flour.
Cooking step by step:
- Divide the fillet into arbitrary pieces, then season.
- Place the slices into the multicooker bowl and turn on the “baking” mode for 60 minutes.
- The meat is cooked in its own juice (no more than half an hour).
- Meanwhile, chop the onion into half rings, chop the garlic, and grate the carrots on a coarse grater.
- Pour oil into the half-cooked breast and fry a little.
- Then add chopped vegetables. Mix everything.
- Continue frying for 10 minutes.
- Add flour. Fry.
- Preparing the filling. Combine pasta, water and sour cream. Don't have any fermented milk product on hand? Make mayonnaise sauce.
- Add the sauce to the remaining ingredients. Simmer for 10 minutes.
- Next, leave for about 15 minutes, with the lid closed.
Serve goulash with your favorite side dish and garnish with herbs.
Chicken breast pieces in a frying pan with wine sauce
Homemade chicken prepared this way turns out very tender. Tastes like veal. Yes, even externally you can’t tell the difference. All thanks to the secret ingredient, which you will learn about in the recipe with photo.
We make the gravy without tomato paste. Instead of sauce, use tomatoes.
Products:
- tomatoes without skin - 3 pcs.;
- 800 g breast;
- oil - for frying;
- salt, pepper, seasoning;
- 200 ml wine (dry red);
- a glass of sour cream;
- a tablespoon of starch - for thickness (optional).
Cooking step by step:
- Divide the fillet into pieces of arbitrary shape and place in a heated frying pan with oil, fry for 10 minutes. The heat is medium.
- Meanwhile, prepare the tomatoes. Cut into small pieces, remove the stems.
- Season the meat slices 2 minutes before the end of frying. Stir.
- Add the tomatoes, cover with a lid and simmer for another 10 minutes.
- Then pour in dry wine. The strong drink gives the dish a special note of taste and changes the color of the pieces. The chicken becomes like veal.
- Evaporate the wine for 6 minutes. This time is enough for the alcohol to evaporate, leaving only the wine taste.
- Add sour cream, starch, mix. Close the lid and simmer for 10 minutes.
- Infuse the finished goulash a little, removing it from the heat.
The tender meat sauce is ready. All that remains is to cook the side dish and set the table.
On a note! After cooking, you still have a couple of glasses of wine left, so why not have a romantic dinner?
With sour cream and mushrooms - a classic way of cooking
One of the most common options for chicken sauce is with sour cream and mushrooms. I present to you with pleasure the classic way of preparing such a dish.
Components:
- breast - 500 g;
- 200 g sour cream;
- 200 g chopped champignons (honey mushrooms or butter mushrooms);
- 1 onion;
- salt, pepper, spices - to taste.
Cooking step by step:
- Cut the meat into medium-sized squares.
- Chop the onion into half rings and fry over medium heat.
- Then add the mushrooms to the pan. Continue frying for 10 minutes.
- Add chicken pieces, fry and season.
- Add sour cream to the half-finished goulash. Simmer for 10 minutes.
Just 5 steps and a delicious dish is ready.
Chicken with mushrooms in creamy gravy in a frying pan
A successfully prepared sauce directly affects the taste of the meat. The gravy with cream cheese is simply a gourmet find. The recipe reminds me of . True, the Uzbek dish has a simpler topping made from milk. Take note of the recipe for other meat dishes.
We will need:
- chicken legs - 5 pcs.;
- champignons - 120–150 g;
- half an onion;
- spices to taste;
- 2 tbsp. l. vegetable oil;
- 400–500 ml water;
- cream cheese (cream cheese) - 120 g;
- 1 tbsp. l. butter.
Cooking step by step:
Advice from the forum! Do you cry when cutting onions? Take some water into your mouth and hold. Don't swallow until you've chopped the vegetable. This way you can handle the onion without tears.
- Take the top part of the legs, wash and dry.
- Salt and pepper the pieces to taste.
- Then fry on each side until golden brown.
- At this time, finely chop the onion.
- Chop the mushrooms randomly.
- Transfer the fried legs to a separate container. Only the oil remains in the pan, without the small pieces of meat that form during the frying process.
- We send chopped onion vegetables and a creamy cube of butter for frying.
- After 5 minutes, add the champignons. Fry a little.
- Then add cream cheese. Knead the product with a spatula. When exposed to high temperature, it will quickly dissolve.
- Add water. Mix all ingredients thoroughly and bring the sauce to a boil.
- Dip the chicken into the filling. Simmer for 20 minutes.
The dish is ready. Garnish with greens and start eating quickly.
Chicken in mustard sauce - a simple recipe for the Redmond slow cooker
Do fillets often turn out dry? Then this recipe is for you. The mustard sauce makes the chicken tender and juicy.
We will need the following products:
- vegetable oil for frying;
- salt to taste;
- mustard - 2 tbsp. l.;
- 800 g fillet;
- 0.5 tsp. pepper mixtures;
- sour cream - 150 g;
- 3 cloves of garlic;
- paprika - 1.5 tbsp. l.
Cooking step by step:
- Pass the garlic through a press.
- Add paprika and a mixture of peppers.
- Add mustard and salt. Mix everything.
- Add a little sunflower oil - this will make it easier to apply the marinade to the pieces.
- Dredge the fillets in the sauce, distributing the mixture evenly on all sides of the slices.
- Place the chicken in the dressing in the refrigerator for 1 hour.
- Then place the meat in the multicooker bowl.
- We set the “multi-cook” program, 120 degrees. Time: 20 minutes. The “cereals” mode is also suitable.
- After the time has passed, add sour cream and mix the product with the pieces.
- We re-enable the “multi-cook” with the same parameters.
Advice! During the second stage of cooking, place the vegetables on a special steamer grid. This way, the side dish and the dish will be cooked at the same time.
Transfer the chicken to a plate and enjoy dinner. The dish will be no less tasty in the Polaris multicooker.
Fillet with vegetables in tomato sauce (with onions, carrots, sweet peppers)
Poultry goes well with vegetables. Improvise, add other favorite fruits - the cooking principle remains the same.
Let's take the following components:
- chicken fillet - 500 g;
- 2 medium sized carrots;
- sweet pepper - 2 pcs.;
- a glass of tomato juice;
- tomato paste - 1.5 tbsp. l.;
- 2–3 onions, depending on size;
- a little olive oil for frying;
- spices to taste.
Cooking step by step:
- Heat a frying pan with oil.
- Chop carrots and onions in any convenient way.
- Fry the vegetables until golden (4–5 minutes).
- Cut the bell pepper and fillet into cubes. We send it to the fire.
- Salt, pepper and mix the ingredients.
- Add juice and paste.
- Let's turn down the fire. Simmer for half an hour under a closed lid, stirring occasionally.
- Remove the lid and simmer the dish for another 10 minutes.
Try making this goulash with beans. It turns out very tasty. Serve the gravy with any side dish: potatoes, pasta, rice, etc.
Chicken goulash, like in kindergarten
This recipe produces a tender goulash that simply melts in your mouth. The taste of childhood is finger-licking good.
On a note! Dishes with a thick bottom (for example, a cauldron, a roasting pan, etc.) retain all the best taste qualities of the dish. At the same time, goulash turns out wonderful in a frying pan. The main thing is to cook it correctly. Follow the step by step recipe.
A tasty and satisfying dish, chicken fillet goulash is prepared quickly, goes well with any side dish and causes little hassle in the process. Chicken goes well with a variety of spices and all kinds of additives, so even the most inept cook cannot spoil the gravy.
How to cook chicken goulash?
Chicken breast goulash, a basic recipe, is prepared without any frills. If you master the minimalistic version of the dish, you can try experimenting with additives.
- Simple chicken goulash with gravy is prepared in three stages: preparing the ingredients, frying and simmering until soft.
- You can diversify the composition of the gravy by adding sour cream, cream sauce, tomato juice or paste.
- To make the delicious chicken goulash more satisfying, add auxiliary ingredients: mushrooms and vegetables, for example, zucchini, eggplant, peppers, tomatoes.
Chicken breast goulash with gravy
The simplest chicken goulash with gravy is prepared without any frills. Considering that this meat has a neutral taste, you can try to diversify the composition of the treat with spices or dried herbs. The ideal spice that goes well with chicken is turmeric or a ready-made curry mixture.
Ingredients:
- fillet – 500 g;
- onion – 1 pc.;
- carrots – 1/2 pcs.;
- salt, pepper, turmeric;
- butter – 50 g;
- flour – 1 tbsp. l.;
- oil for frying.
Preparation
- Cut the fillet into medium pieces and place in a hot frying pan.
- Fry until the liquid has evaporated.
- Pour in a little oil, throw in the chopped onions and carrots, simmer until golden brown, and transfer to a roasting pan.
- In a clean, dry frying pan, heat the flour until creamy, add butter, fry for 1 minute, pour in ½ tbsp. water, boil the mixture, pour into the meat.
- Add water to the frying pan and simmer for 10 minutes.
Chicken goulash in sour cream sauce
Properly prepared chicken goulash with sour cream is tender and very flavorful. The dish goes well with pasta and cereals. Turmeric and fresh herbs will add richness. A clove of garlic will definitely not spoil the dish; you can cook it in one bowl without transferring it to the fryer. The amount of ingredients is for 4 servings.
Ingredients:
- fillet – 500 g;
- onion – 1 pc.;
- turmeric, salt;
- garlic – 1 clove;
- green onions - 4 feathers;
- dill greens – ½ bunch;
- sour cream – 200 ml;
- oil for frying.
Preparation
- Cut the fillet, fry until the liquid evaporates, add oil.
- Add chopped onion and minced garlic.
- Fry until the meat is done, turn off the heat.
- Slowly add sour cream, stir, add chopped herbs and onions.
- Chicken fillet goulash should stand covered for 10 minutes.
Chicken goulash with cream
Chicken goulash in creamy sauce with cheese is an incredibly tasty dish that is eaten with lightning speed. The thick, savory gravy goes great with spaghetti. It is better to limit the choice of spices to salt and a ground mixture of peppers, and it is better not to skimp on cheese - Parmesan will add unusual notes.
Ingredients:
- fillet – 500 g;
- onion – ½ pcs.;
- cream – 150 ml;
- flour – 1 tbsp. l.;
- parmesan – 100 g;
- butter – 50 g;
- salt and pepper mixture.
Preparation
- Cut the fillet into thin strips, fry, add chopped onion and vegetable oil.
- In a separate dry frying pan, brown the flour, add butter, dilute with a thin stream of cream, heat until thickened, add grated Parmesan, simmer for 3 minutes.
- Pour the cream cheese sauce into the roast, stir, season with salt and pepper, turn off the heat, and cover with a lid.
- Serve the cream and chicken goulash after 10 minutes.
Chicken goulash with tomato paste
A close version of the traditional Hungarian dish is chicken breast goulash with tomato paste. The bright and rich taste will perfectly complement any side dish and transform the most bland or boring dish. You can add carrots and bell peppers to the gravy; a little hot chili won’t do any harm; on the contrary, it will add piquancy.
Ingredients:
- fillet – 500 g;
- tomato paste – 1 tbsp. l.;
- water – 1 tbsp.;
- garlic – 1 clove;
- hot pepper – ½ piece;
- salt, turmeric, pepper;
- oil for frying;
- sugar – 1 pinch.
Preparation
- Fry the fillet pieces, add oil, chopped onion, pepper and grated carrots.
- Chop the garlic and hot pepper and fry.
- Dissolve the paste in water, pour into the meat, sprinkle with a pinch of sugar. Simmer on low heat for 5-7 minutes.
- Season with salt and spices and leave for 10 minutes.
Chicken goulash with mushrooms
The ideal combination of ingredients is goulash made from chicken fillet and mushrooms, accompanied by creamy cheese sauce. This unusual treat immediately becomes a favorite in every family; every lover of unusual food combinations will appreciate it. Any cheese will do - Parmesan or its cheap analogue, processed or refined with blue mold.
Ingredients:
- fillet – 400 g;
- champignons – 300 g;
- onion – 1 pc.;
- cheese – 150 g;
- cream – 150 ml;
- curry, salt, pepper;
- oil for frying.
Preparation
- Sauté onions in oil, add mushroom slices.
- After the liquid has evaporated, add the chopped fillet.
- Simmer over medium heat. Salt and season with spices.
- Mix the cream with grated cheese, gradually pour into the roast, stirring.
- Cover with a lid and leave the chicken goulash with mushrooms for 10-15 minutes.
Chicken goulash with mayonnaise
A budget-friendly way to make rich chicken goulash is to top it with mayonnaise. Spices, hot peppers, and ground red paprika will diversify the composition and add interesting colors to the appearance of the treat; this is how a quick bachelor’s dish is transformed into an original hot dish, suitable for any side dish.
Ingredients:
- fillet – 500 g;
- mayonnaise – 2 tbsp. l.;
- water – 1 tbsp.;
- salt pepper;
- hot pepper – ½ pod;
- paprika – 1 tsp;
- curry or spice mixture for chicken - 1 tsp;
- frying oil;
- onion – ½ pcs.;
- garlic – 2 cloves.
Preparation
- The chopped fillet is fried, chopped onion and oil are added.
- Throw in chopped garlic and hot pepper.
- Sprinkle with spices and salt.
- Add mayonnaise, stir, immediately pour in water.
- Cover with a lid and simmer for 10 minutes.
Chicken goulash with vegetables
Fried chicken goulash with tomatoes in a frying pan can be supplemented with other more original vegetables; a frozen mixture will also work; the bark contains corn, peas and green beans. A very spicy and satisfying dish that all home eaters will appreciate. This quantity makes approximately 4 large servings of gravy.
Ingredients:
- fillet – 500 g;
- tomatoes – 4 pcs.;
- sweet and bitter pepper - 1 pc.;
- frozen mixed vegetables – 200 g;
- frying oil;
- salt, pepper, paprika, turmeric.
Preparation
- Fry the fillet, add oil, brown until light golden brown.
- Make a puree from two tomatoes, chop the remaining two into small pieces.
- Chop the peppers, fry them, add chopped tomatoes, fry for 3 minutes.
- Throw in frozen vegetables and simmer for 5 minutes, covered.
- Pour in tomato puree, season with salt and spices.
- Simmer the chicken fillet goulash for 5 minutes, leave covered for 10 minutes.
Chicken goulash soup - a simple recipe
Thick, rich and incredibly satisfying chicken goulash soup is the ideal solution to feed your family a delicious lunch. The mix of ingredients comes together beautifully and complements the bland flavor of the chicken. And the specified set of products will yield 4 servings of treats; the cooking time, taking into account the preparation of the components, will take no more than one hour.
Ingredients:
- fillet – 500 g;
- pepper, carrots, onions - 1 pc.;
- potatoes – 3-4 pcs.;
- tomato juice – 200 ml;
- broth – 400 ml;
- salt, pepper, paprika;
- oil for frying.
Preparation
- Fry the chopped fillet until golden brown.
- Chop the vegetables coarsely, add to the meat, simmer, and pour into the roasting pan.
- Fry the potatoes and pour into the base.
- Add spices, fruit juice, simmer for 5 minutes.
- Pour in the broth.
- Cook for 15 minutes, leave covered for 10 minutes.
Chicken goulash with gravy in a slow cooker
Cooked chicken goulash in a slow cooker does not taste very different from the traditionally prepared one, although it contains less fat, so the dish is ideal for people who adhere to healthy eating rules. The composition is supplemented with all kinds of vegetables; it is better to use tomato juice as a gravy.
Ingredients:
- fillet – 700 g;
- onions, carrots, sweet peppers - 1 pc.;
- mix of frozen vegetables – 200 g;
- olive oil;
- salt, pepper and paprika.
Preparation
- On “Frying”, brown the meat, add chopped vegetables, fry for 15 minutes.
- Add frozen vegetables, spices, stir, pour in fruit juice.
- Switch to “Stew” and cook for 40 minutes.
Goulash is a famous dish of Hungarian cuisine, so to speak, its heritage. Today there are many different recipes for goulash with cattle meat, poultry, and fish. But I want to offer you two recipes for goulash with chicken breast gravy. This dish is easy and very quick to prepare, and it turns out very tasty and tender. The chicken meat literally melts in your mouth.
Recipe for chicken goulash with chicken fillet gravy
Kitchen tools: saucepan with a lid, frying pan, spoon, grater, cutting board, knife.
Ingredients
How to choose quality fillet
When purchasing chicken fillet, you should pay attention to the color of the meat. It should be pale pink, without a blue tint. A good, fresh fillet should be dry and quickly return to its original shape when pressed with a finger. Be sure to smell the fillet before purchasing. A rotten, musty smell is not inherent in fresh meat.
Step-by-step preparation
- Wash 900-950 grams of chicken fillet under running water. Pat with a paper towel to keep the meat dry.
- Cut the chicken fillet into portions measuring 4x5 centimeters.
- Heat the frying pan and pour 30-35 milliliters of sunflower oil into it for frying. Fry each piece on all sides for a few minutes until the meat browns.
- Meanwhile, cut 400-500 grams of onion into small cubes.
- Grate 300 grams of carrots, cut 1-2 cloves of garlic into thin slices.
- Cut 2-3 medium tomatoes and 1-2 bell peppers into medium cubes.
- When the meat is sufficiently fried, put it in a saucepan, where we will simmer the goulash.
- In the same oil where the chicken was fried, fry the onions and carrots until golden brown.
- Next, add chopped garlic and bell pepper to the pan.
- We send the finished frying to the chicken meat, add chopped tomatoes, add 350-370 milliliters of water or broth, salt and pepper the goulash to taste.
- Simmer under a closed lid over low heat for 20-25 minutes.
- At the end of cooking, you can add finely chopped herbs. I have 3 sprigs of basil and half a bunch of parsley.
Video recipe
I suggest watching a short video with this recipe. In this short video you will see how to make chicken goulash.
Previously, goulash was cooked only over a fire in large cast iron pots; it was a Hungarian camp food. After all, goulash translated from Hungarian means “shepherd’s soup.” Nowadays, housewives mostly cook this dish on the stove, but it can also be prepared in a slow cooker.
Chicken fillet goulash in a slow cooker with gravy
Cooking time: 35-45 minutes.
Number of servings: 4-5.
Kitchen equipment: bowl, spoon, cutting board, grater, slow cooker, measuring cup, knife.
Ingredients
Step-by-step preparation
- Cut 750-800 grams of chicken fillet into pieces.
- Transfer the pieces of meat into a bowl, add 1.5 teaspoons of curry, 1.5-2 teaspoons of fine salt and 1-2 teaspoons of vegetable oil. Mix well to salt the meat.
- Turn on our multicooker and set the “Frying” mode for 20 minutes. Pour 2 tablespoons of vegetable oil into the multicooker bowl and let it warm up for 2 minutes.
- Place the chopped chicken fillet into the multicooker, close the lid and leave to fry.
- Meanwhile, cut 360-400 grams of champignons into cubes, approximately the same size as the meat.
- 9 minutes before the end of cooking, add the chopped champignons to the chicken, mix our goulash, cover with a lid and cook until the end of time.
- Add 200-220 milliliters of water or broth to our goulash.
- Turn on the “Stew” mode for 15 minutes and leave to simmer under the closed lid.
- While the goulash is preparing, grate 80-100 grams of Parmesan cheese on a fine grater. Of course, you can use any cheese that melts well. But with Parmesan the dish becomes more flavorful. 4 minutes before the end of cooking, add 170-200 grams of sour cream and grated cheese to the goulash, mix well. Let it cook until the end of time.
Video recipe
After watching the video recipe for making chicken goulash with sour cream in a slow cooker, you will understand what pieces to cut the chicken fillet and champignons into.
How and with what to serve
Chicken goulash can be served with almost any side dish. It goes great with both mashed potatoes and pasta. A very good combination of boiled buckwheat or rice with chicken goulash. Don't forget to sprinkle the goulash with chopped herbs before serving. Greens will give the dish a fresh taste and bright color.
If desired, the gravy can be thickened with fried flour or starch. Toasted flour makes goulash more tasty; it gives the dish a nutty taste and color. Instead of fresh tomatoes, you can use tomato paste to make goulash.
I would also like to recommend you a very popular dish - with gravy. This is a closer version to a real Hungarian dish. And beef comes out more tender and richer. In my opinion, it always tastes better in a slow cooker. I also tried cooking in a slow cooker.
For me, of course, it’s a little greasy, but my husband approved of this goulash. My mother-in-law was cooking once. The meat turned out to be such that it simply melted in your mouth. It would seem that such a tender and juicy dish can be prepared from an ordinary lean turkey.
Write in the comments how you managed to prepare the goulash. What meat do you prefer in this dish?