Chicken goulash

Chicken goulash is a lower-calorie version of the famous classic Hungarian dish. Chicken meat for goulash is fried, stewed in a frying pan with the addition of tomatoes and other vegetables in any gravy with seasonings. The dish turns out delicious and goes well with any side dish, and options for chicken goulash are offered to you in this topic.

Classic chicken goulash in a frying pan with gravy

Classic chicken goulash in a frying pan with gravy is a Russian version of the popular Hungarian beef dish. Its main ingredients are chicken meat, tomato paste/tomatoes, flour sauce, and the dish is supplemented with vegetables. In this recipe, we fry chicken meat with vegetables, and instead of tomato paste we use chopped fresh tomatoes.

1. 
   How to cook classic chicken goulash in a frying pan with gravy? First of all, prepare all the ingredients for chicken goulash according to the recipe. Rinse the fillet and dry with a napkin. Peel and rinse the vegetables.
2. 
   Cut the tomatoes into halves and chop on a coarse grater, leaving the skin on.
3. 
   Rub this tomato mass through a sieve so that you get about 400 ml of tomato juice.
4. 
   Cut the chicken meat into cubes and fry in a frying pan in heated vegetable oil over medium heat until the color changes to white.
5. 
   Cut the onion into thin quarter rings, add to the fried fillet and fry for 3-4 minutes until transparent.
6. 
   Cut the carrots into strips, place them in a frying pan and fry for another 3-4 minutes.
7. 
   Then add the sweet pepper cut into strips to these ingredients and fry for 2-3 minutes.
8. 
   Add flour to them, and you can increase the amount a little for a thicker gravy, stir vigorously and fry for a couple more minutes.
9. 
   Then pour the prepared tomato juice over the vegetables fried with chicken fillet, add all the spices, stir and simmer the goulash over low heat under a covered lid for 15–20 minutes.
10. 
    Lastly, add any chopped greens to the goulash, take a sample and adjust the taste.
11. 
    Serve the classic chicken goulash cooked in a frying pan with gravy with any side dish. Bon appetit!

Chicken goulash with flour gravy

Chicken goulash with flour gravy is essentially a thick, rich soup of meat stewed in gravy, and flour is considered the best and most delicious thickener for gravy, although there are options with starch. For goulash, chicken and vegetables are first fried.Then flour is added and the degree of frying is selected to taste. The basis of the flour sauce in this recipe is water with sour cream and tomato paste.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Chicken fillet – 500 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 tooth.
• Sour cream – 2 tbsp.
• Tomato paste – 1 tbsp.
• Water – 300 ml.
• Wheat flour – 1 tbsp.
• Bay leaf – 1 pc.
• Salt - to taste
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1) Immediately prepare all the ingredients for goulash, according to the recipe. Peel the vegetables. Grind the carrots on a coarse grater. Finely chop the onion and garlic.

2) Rinse the chicken fillet with cold water and dry with a napkin. Then cut it into small pieces of any shape.

3) Slice the fillet for 5 minutes and, while stirring, fry in a frying pan in heated vegetable oil.

4) Then add chopped vegetables to it and fry for 6-7 minutes.

5) Add flour to the chicken fillet fried with vegetables and add sour cream and tomato paste, but it is better to pre-fry the flour for a couple of minutes. Then mix everything well and simmer the goulash over low heat for another 5 minutes.

6) Pour water into the pan, add salt with black pepper and bay leaf. Stir the goulash again and simmer over low heat with the lid on for 20 minutes.

7) Prepared chicken goulash with flour gravy, which has a bright taste, should be served with a neutral side dish of cereal or pasta. Bon appetit!

How to cook chicken goulash with tomato paste

Chicken goulash with tomato paste is easy to prepare and will be a quick, satisfying and tasty dish for your family table.In this recipe, we fry chicken meat with carrots and onions. We make the gravy only with tomato paste and water, without adding flour.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Chicken meat – 350 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 4 teeth.
• Tomato paste – 1 tbsp.
• Water – 250 ml.
• Bay leaf – 1 pc.
• Salt - to taste.
• Spices - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1) Separate the chicken meat from the bone, rinse, dry with a napkin and cut into small cubes. Peel and rinse the vegetables.

2) Heat vegetable oil in a frying pan over high heat and stir-fry the chopped chicken until light golden brown.

3) Grind the carrots on a fine grater. Cut the onion into small cubes.

4) Place these vegetables in a frying pan with fried chicken, add salt, pepper and spices, stir and fry everything over medium heat for 3-4 minutes.

5) Then add a tablespoon of tomato paste to the pan, pour 50 ml of water, stir and simmer for another 5 minutes.

6) Pour the rest of the water into the pan, add bay leaf with finely chopped garlic and simmer the goulash, stirring occasionally, over low heat for 20 minutes.

7) Serve prepared chicken goulash with tomato paste, for example, with buckwheat porridge. Bon appetit!

Chicken goulash with sour cream sauce

Chicken goulash with sour cream sauce turns out to be more tender compared to the one prepared with tomatoes, and the taste is not inferior. It is prepared simply and quickly.In this recipe, we do not add flour to the sour cream sauce, and from vegetables we take only onions and garlic and fry them in butter.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken meat – 500 gr.
• Sour cream – 3 tbsp.
• Onions – 1 pc.
• Garlic – 4 teeth.
• Salt - to taste.
• Ground black pepper - to taste.
• Butter – 20 gr.
• Vegetable oil – 1 tbsp.

Cooking process:

1) Immediately prepare a simple set of ingredients for goulash. Peel the onion and garlic. Rinse the chicken meat and wipe dry with a napkin.

2) Cut the onion into small cubes. Finely chop the garlic with a knife.

3) Cut the chicken meat across the muscle fibers into small identical pieces.

4) Melt the butter in a frying pan, add a tablespoon of vegetable oil so that it does not burn, and fry the chopped onion and garlic.

5) Then add the chopped chicken meat to them and fry, stirring, until the meat juice has completely evaporated.

6) Sprinkle the goulash with salt and black pepper and add three tablespoons of sour cream.

7) Mix the goulash with sour cream again and simmer over low heat for a couple of minutes. Then turn off the heat and let the goulash brew for a few minutes under the lid.

Divide the prepared chicken goulash with sour cream sauce into portioned plates, and the ideal side dish for it would be mashed potatoes. Bon appetit!

Chicken fillet goulash in cream sauce

Goulash made from chicken fillet in creamy sauce is only conventionally called goulash, because its ingredients differ from the classic Hungarian one. Chicken fillet with cream combines perfectly and turns out very tender and juicy.In this recipe, we prepare the cream sauce a little differently: we mix part of the cream with starch, and part with chicken yolk. Rub the chicken fillet with garlic and spices and fry.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Chicken fillet – 400 gr.
• Cream 10-20% – 200 ml.
• Egg yolk – 1 pc.
• Onions – 1 pc.
• Garlic – 2 teeth.
• Corn starch – 1 tsp.
• Salt - to taste.
• Mixture of peppers - to taste.
• Butter – 30 gr.

Cooking process:

1) Wash the chicken fillet, dry it with a napkin and cut into pieces, as for goulash. Grind the garlic through a garlic press, mix with salt and a mixture of peppers. Rub the fillet pieces with this mixture and leave for 10 minutes, covering with film.

2) Then fry the fillet slices in melted butter over medium heat for two minutes on one side.

3) For the creamy sauce, mix cornstarch with a tablespoon of cream in one bowl. In another bowl, mix the egg yolk with the rest of the cream.

4) Turn the fried fillet pieces onto the other side, fry for another 1-2 minutes, pour in the creamy yolk sauce and cook over high heat for 1 minute.

5) Then pour in the creamy sauce with starch, stir vigorously and turn off the heat after a minute.

6) Serve the prepared chicken fillet goulash in creamy sauce immediately to the table, and the best side dish for it will be boiled vermicelli. Bon appetit!

Simple chicken goulash with onions and carrots

A simple chicken goulash with onions and carrots, despite the small set of ingredients, will be a quick and tasty dish for lunch or dinner. In this recipe we prepare goulash from chicken fillet, and before frying we bread it in flour, which will make the sauce of sour cream and tomato paste thick.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Chicken fillet – 300 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 2 teeth.
• Sour cream – 100 gr.
• Tomato paste – 1 tbsp.
• Water – 100 ml.
• Wheat flour – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1) Immediately prepare a simple set of ingredients for goulash. Peel and rinse the vegetables.

2) Rinse the chicken fillet, dry it with a napkin and cut into small cubes across the muscle fibers.

3) Place the fillet slices into a bag, add two tablespoons of flour and shake vigorously so that all the pieces are completely covered with flour.

4) Grind the carrots on a coarse grater. Finely chop the onion and garlic.

5) Heat vegetable oil in a frying pan and fry the fillet slices in it until light golden brown. Then add the vegetables, stir-fry for 4-5 minutes and add salt and black pepper.

6) In a bowl, mix sour cream with tomato paste and water. Pour this sauce over the fried ingredients and stir.

7) Simmer the goulash over low heat, covered, for 10–15 minutes. Take a sample and adjust the taste.

Serve the prepared simple chicken goulash with onions and carrots hot, adding any side dish. Bon appetit!

Chicken breast goulash with gravy

Chicken breast goulash with gravy turns out to be less caloric, and any gravy always complements this dish. In this version, we prepare the gravy based on fried flour and tomato paste. Let's complement the goulash with onions, carrots and spices.

Cooking time: 50 minutes.

Cooking time: 25 minutes.

Servings: 4.

Ingredients:

• Chicken fillet – 300 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Dill – 30 gr.
• Tomato paste – 1 tbsp.
• Water – 300 ml.
• Wheat flour – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Vegetable oil - for frying.

Cooking process:

1) Prepare the ingredients for goulash immediately, according to the recipe. Rinse the chicken fillet and wipe dry with a napkin. Peel and rinse vegetables.

2) Cut the fillet into small pieces across the muscle fibers.

3) Heat vegetable oil in a frying pan and fry the chopped chicken fillet in it until golden brown for 8-10 minutes.

4) Finely chop the onion and carrots.

5) Place the chopped vegetables into the frying pan with the fried fillet and fry for 5 minutes until soft.

6) In another dry frying pan, fry, stirring, two tablespoons of flour until creamy.

7) Add the fried flour to the chicken and vegetables and mix vigorously.

Next, add a tablespoon of tomato paste, salt and black pepper and mix well again.

9) Pour hot water over the fried ingredients, stir and simmer the goulash over low heat for 10 minutes.

10) Then add finely chopped dill and bay leaf to the goulash and after 5 minutes turn off the heat.

11) Serve cooked chicken breast goulash with gravy hot and with any side dish. Bon appetit!

Soft and juicy chicken goulash with mushrooms

Soft and juicy chicken goulash with mushrooms is not at all difficult to prepare. Any mushrooms, frozen, pickled, dry, but best of all fresh, complement the taste of chicken goulash, and any sauce makes the goulash soft and juicy. Tomato sauce goes well with this goulash, but in this recipe you are asked to make a creamy one. We prepare goulash only from chicken and fresh mushrooms.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Chicken fillet – 200 gr.
• Fresh champignons – 100 gr.
• Cream 30% – 200 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1) Wipe the champignons with a damp cloth and cut into small pieces.

2) Heat a little vegetable oil in a frying pan and fry the sliced ​​champignons in it until the mushroom juice has completely evaporated. Transfer them to a plate.

3) Rinse the chicken fillet, dry with a napkin, cut into cubes and fry in the same frying pan for 10 minutes while stirring.

4) Then add fried champignons to the fried fillet and add salt and black pepper. Pour cream into the pan in a thin stream and mix well at the same time.

5) Simmer the goulash over low heat for 7–10 minutes, take a sample and adjust the taste. Serve the prepared soft and juicy chicken goulash with mushrooms hot and accompanied by any side dish. Bon appetit!

Chicken thigh goulash

Goulash made from chicken thigh turns out juicier and softer than that made from fillet, and the cooking process does not differ from the classic one. The bones are removed from the chicken thighs, the flesh is chopped, fried with carrots and onions, and then stewed in tomato sauce. In this recipe we do not add flour to the sauce.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Chicken thigh – 500 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1 tsp.
• Water – 200 ml.
• Salt - to taste.
• Black peppercorns – 5 pcs.
• Pepper mixture – 1 gr.
• Bay leaf – 2 pcs.
• Vegetable oil - for frying.

Cooking process:

1) Rinse pre-thawed chicken thighs and dry with a napkin. remove the seeds and cut the pulp into small pieces.

2) Fry the sliced ​​thigh pulp in heated vegetable oil over high heat until golden brown. Then sprinkle the meat with salt and pepper mixture.

3) Finely chop the peeled onions and carrots.

4) Transfer the chopped vegetables to the fried thigh meat and fry the vegetables until soft.

5) Then put a bay leaf, a teaspoon of tomato paste, black peppercorns into the frying pan and pour in hot water. Mix the goulash well.

6) Simmer the goulash in the gravy over low heat under the lid for 30–35 minutes until the meat is cooked.

7) Serve the prepared chicken thigh goulash hot to the table immediately; any side dish will go well with it. Bon appetit!

Chicken goulash with potatoes in a frying pan

Chicken goulash with potatoes in a frying pan is not stewed potatoes with meat or a stew, as it is prepared according to a different principle and turns out to be a thick, rich soup, with its own distinct taste and bright color. For goulash, chicken meat is fried until golden brown, stewed in a sauce without thickeners and complemented with potatoes. Onions, sweet peppers and spices are traditionally added to goulash. In this recipe, boil the potatoes for goulash separately until half cooked and add them to the finished goulash, and prepare the sauce with smoked paprika and without tomatoes.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Boneless chicken meat – 800 gr.
• Potatoes – 4 pcs.
• Onions – 2 pcs.
• Sweet bell pepper – 3 pcs.
• Smoked ground paprika – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Greenery - for decoration.

Cooking process:

1) Peel the potatoes, rinse, cut into medium pieces and boil until half cooked in water with added salt.

2) Cut the peeled onion into thin quarter rings.

3) Fry the chopped onion in hot vegetable oil until soft.

4) Cut the chicken meat, washed and dried with a napkin, into small pieces and place in a frying pan with the onions.

5) Fry the sliced ​​chicken over high heat until golden brown on all sides.

6) Sprinkle the fried chicken meat with smoked paprika and stir.

7) Cut the sweet pepper into thin strips and place in a frying pan with the goulash.

Then add salt and black pepper to the goulash, pour in hot water to completely cover the meat and simmer for 5-7 minutes.

9) Remove the potatoes, boiled until half cooked, from the broth.

10) Transfer the potatoes to the goulash, take a sample of the sauce and adjust the taste.

11) Then cover the pan with a lid and simmer the goulash for another 7-10 minutes over low heat until fully cooked.

12) Divide the chicken goulash with potatoes cooked in a frying pan into portioned plates and serve hot, topped with herbs. Bon appetit!