Chicken goulash

Chicken goulash is a universal dish that is very easy and quick to prepare, goes perfectly with various side dishes (from vegetables to cereals), and is also suitable for both adult and children's menus. Tender chicken fillet stewed in aromatic gravy - tasty, light and original.

Chicken goulash with tomato paste and flour sauce

We present to your attention a recipe for aromatic goulash made from tender chicken meat in a delicious gravy. This dish is perfect both for a festive table and for diversifying the usual family diet.

1. 
   Chicken goulash with gravy in a frying pan is very easy to prepare. Let's prepare the meat.We clean the fillet from white films and inclusions of fat, rinse under running water, dry with paper towels and cut into small pieces.
2. 
   Season the chicken with chopped garlic and finely chopped herbs, ground black pepper, salt and spices - mix well and leave to soak in the refrigerator for half an hour.
3. 
   Let's start sautéing. Peel the onions and cut them into half rings.
4. 
   Cut the peeled carrots into circles and then into fairly large bars.
5. 
   Heat vegetable oil (50 milliliters) in a frying pan and fry the onions and carrots until soft over low heat. Place the sautéed vegetables into a clean saucepan.
6. 
   Fry the fillet in the remaining oil until golden brown and add it to the pan after the vegetables. We also put laurel leaves there.
7. 
   Fill the contents of the dish with boiling water so that the water completely covers the components. With the lid closed and over moderate heat, bring to a boil, then reduce the flame and simmer for about 20 minutes.
8. 
   At this time, in a separate bowl, combine flour, tomato paste and sour cream - stir until smooth. Add the resulting sauce to the pan along with allspice after 20 minutes of simmering, stir.
9. 
   Cook for another 5-10 minutes and serve with boiled potatoes and fresh herbs. Bon appetit!

How to cook chicken goulash with sour cream?

Having on hand such simple and affordable ingredients as chicken fillet, vegetables and sour cream, you can easily prepare a juicy and tender dish - chicken goulash with gravy, which can be combined with any side dishes.

Cooking time – 25 min.

Cooking time - 10 min.

Portions – 3.

Ingredients:

• Chicken fillet – 350 gr.
• Carrots – 150 gr.
• Onions – 100 gr.
• Sour cream – 150 ml.
• Water – 100 ml.
• Flour – 2 tbsp.
• Salt – 10 gr.
• Ground black pepper – 2 pinches.
• Vegetable oil – 3 tbsp.

Cooking process:

1. Wash the fillet thoroughly under running water and dry it, cut into long strips of medium thickness.

2. Heat vegetable oil (2 tablespoons) in a frying pan and fry the chicken, seasoned with salt and ground black pepper, for about 3 minutes.

3. At this time, prepare the vegetables: finely chop the onion and grate the carrots.

4. Transfer the vegetables to the meat, add another spoonful of oil, and mix.

5. Simmer the contents of the frying pan over moderate heat for 5 minutes and then fill with purified water.

6. After the time has passed, sprinkle the ingredients with flour, add sour cream and stir well. Over low heat, cook the goulash until it thickens, which usually takes no more than 3-4 minutes.

7. Place the finished food on portioned plates and, if desired, decorate with sprigs of fresh herbs.

8. Bon appetit!

Simple and delicious chicken fillet goulash with mushrooms

Chicken fillet and mushrooms are a win-win combination, since these two products in no way interrupt each other’s taste, but only complement and highlight it. Fillet stewed with mushrooms is a juicy, tender and aromatic dish that will surely please everyone who tries it.

Cooking time - 20 minutes.

Cooking time - 5 minutes.

Portions – 4.

Ingredients:

• Chicken fillet – 200 gr.
• Mushrooms – 500 gr.
• Onions – 2 pcs.
• Chicken broth – 250 ml.
• Flour – 1 tbsp.
• Tomato paste – 1 tbsp.
• Vegetable oil – 2-4 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Hot red pepper - to taste.

Cooking process:

1.Boil wild mushrooms in salted water; if you use champignons, simply chop them. Peel the onion and cut into thin half rings - fry in oil until soft, then add the fillet, cut into pieces. We dilute a tablespoon of flour in water.

2. When the chicken is browned, add the mushrooms and tomato paste into the pan, mix well and simmer for 4-5 minutes.

3. Next, add broth and water with flour to the chicken with mushrooms - stir and continue cooking for another 5 minutes.

4. Lastly, sprinkle the chicken goulash with chopped herbs.

5. Place on plates and serve with boiled buckwheat. Bon appetit!

Delicious chicken breast goulash with tomatoes

When you don’t know what to cook from chicken breast, tender goulash made from available ingredients will come to your aid. An appetizing, juicy and satisfying dish that goes perfectly with fluffy rice, boiled potatoes and buckwheat, and is prepared very simply and quickly.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Chicken fillet – 2 pcs.
• Water – 1 tbsp.
• Cream 10% - 8 tbsp.
• Tomatoes – 1 pc.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Salt – 1 tbsp.
• Ground red pepper – 2 gr.
• Ground black pepper – 2 gr.
• Nutmeg – 3 gr.
• Bay leaf – 2 pcs.
• Flour – 1 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

1. Prepare the necessary products: wash the meat under running water, dry it and clean it of white films, and also rinse a large tomato.

2. Cut the fillet into small cubes.

3. Peel the onions and finely chop them.

4. Heat a tablespoon of oil in a frying pan and fry the chicken until golden brown.

5. Next, add chopped onion to the pan, mix and cook until it is transparent.

6.We “free” the carrots from the skin and grate them.

7. Send chopped carrots to the meat with onions, season with salt, two types of peppers and nutmeg. Mix well and cook over moderate heat for 6 minutes.

8. Remove the skin from the tomato and chop it using a grater.

9. Transfer the tomato pulp to the frying pan, also add cream and pour in all 3/4 cup of boiled water. Dissolve flour in the remaining water and add to the goulash to thicken. A few minutes before it’s ready, put the bay leaves in the bowl.

10. Serve hot with any side dish and vegetable salad. Bon appetit!

Juicy chicken goulash with potatoes

The recipe is dedicated to all those who like to cook both a hot dish and a side dish at the same time. This method of preparing dinner or lunch significantly reduces the time spent in the kitchen and the amount of dirty dishes. Tender chicken meat with potatoes is very tasty, satisfying and aromatic.

Cooking time – 55 min.

Cooking time - 10 min.

Portions –5.

Ingredients:

• Chicken – 350-400 gr.
• Potatoes – 500 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

1. Meat can be used both on the bone and without it: wash the selected pieces and fry in a pan in vegetable oil until golden brown.

2. When the chicken is browned, add finely chopped onion and carrots, mix and simmer together for 3-4 minutes.

3. Fill the contents with purified water so that the liquid completely covers the components.

4. At this time, peel the potatoes and cut them into fairly large cubes.We send the potatoes to the meat and add water so that it almost covers the pieces. Season the goulash with salt and your favorite spices to your liking.

5. Simmer over moderate heat until the potatoes are soft - about 25 minutes.

6. Serve hot and sprinkle with herbs if desired. Bon appetit!

Chicken heart goulash with sour cream sauce

We cook chicken hearts in sauce or in other words - goulash, because this word means various meats stewed in gravy. The finished dish can be served either with a side dish or as an independent dish.

Cooking time - 15 minutes.

Cooking time - 5 minutes.

Portions – 3.

Ingredients:

• Chicken hearts – 250 gr.
• Flour – 150 gr.
• Sour cream – 2 tbsp.
• Onions – 1 pc.
• Salt – 2 gr.
• Vegetable oil – 1.5 tbsp.

Cooking process:

1. Rinse the base of the dish - hearts under running water and dry with paper towels.

2. Cover the washed giblets with cling film and lightly beat with a meat mallet.

3. Bread the “chops” in flour on both sides.

4. Peel the onion and finely chop it.

5. Heat the oil in a frying pan and fry the hearts until cooked (about 6-8 minutes).

6. After the time has passed, add the onion to the same frying pan and fry until transparent.

7. After, add sour cream.

8. Mix the contents of the dish thoroughly, cover with a lid and simmer over low heat for another 5-7 minutes.

9. Remove from the frying pan and place on serving plates. Bon appetit!

Step-by-step recipe for making chicken liver goulash

Liver is a very useful product that contains a huge amount of iron, which directly affects the hemoglobin content in the human body.Accordingly, chicken liver should be consumed regularly, and it is especially tasty if stewed in sour cream and tomato paste.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 5.

Ingredients:

• Chicken liver – 800 gr.
• Onions – 2 pcs.
• Flour – 2-3 tbsp.
• Sunflower oil – 2 tbsp.
• Sour cream – 3-4 tbsp.
• Tomato paste – 1 tbsp.
• Water – 1 tbsp.
• Salt - to taste.
• Smoked paprika - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse the liver with water, dry it with a paper towel and cut each piece into 2-3 parts. Sprinkle with salt, pepper and smoked paprika to your taste and mix.

2. Add flour and stir again.

3. Heat the sunflower oil in a high-speed oven and fry the liver over moderate heat for 7-8 minutes.

4. Chop the onion and add it to the liver, fry together for another 5 minutes.

5. Next, add tomato paste and sour cream of any fat content.

6. Pour the contents of the frying pan with a glass of water, stir and simmer under a tightly closed lid for about 5 minutes.

7. Place on serving plates and enjoy. Bon appetit!

Juicy and delicious chicken gizzard goulash

A simple and quick way to prepare tasty and aromatic gizzards in gravy is to simmer them in a frying pan along with onions, carrots, garlic and various spices.

Cooking time – 1 hour 20 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Chicken gizzards – 500 gr.
• Onions – 1 pc.
• Carrot – 1 pc.
• Tomato paste – 2 tbsp.
• Garlic – 2 teeth.
• Laurel leaf – 2 pcs.
• Flour – 1 tbsp.
• Provençal herbs - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill – ½ bunch.
• Sunflower oil – 2 tbsp.

Cooking process:

1.We prepare the products according to the list: we wash the base of the dish - the ventricles under running water and clean out all the inclusions of fat, peel the onions and carrots.

2. Cut the ventricles into thin strips, the onion into half rings, and chop the carrots using a grater (for Korean carrots).

3. Quickly pour a little oil and sauté the vegetables.

4. When the onions and carrots become soft, add the gizzards. Mix water with tomato paste (can be replaced with ketchup or chopped tomatoes), salt and spices - pour the contents of the pan. Close the lid and simmer over low heat for about 40-60 minutes.

5. 3-5 minutes before readiness, add crushed garlic, flour (for a thicker consistency) and finely chopped herbs, mix.

6. Gizzard goulash with aromatic gravy is ready and ideal for any side dishes. Bon appetit!