Goulash is a classic Hungarian dish made from various kinds of meat with the addition of vegetables. Since it is considered a thick soup, it is always served with tomato or. Today we will tell you how to make fragrant and delicious chicken goulash with gravy.

Chicken Goulash with Gravy

Ingredients:

• chicken fillet - 450 g;
• onion - 2 pcs .;
• dill greens - 1 bunch;
• bulgarian pepper - 1 pc .;
• garlic - 2 cloves;
• carrot - 1 pc .;
• tomato paste - 2 tbsp. spoons;
• adjika - 2 tsp;
• olive oil - 3 tbsp. spoons;
• spice.

Cooking

Rinse the chicken fillet and cut into small pieces. Onion process, chop half rings, and chop the peppers and carrots into strips. Put the meat in a deep plate, add chopped garlic and greens. Season with adjika, salt to taste, mix everything thoroughly and leave the chicken to marinate for 20 minutes. Heat the frying pan with olive oil and fry the meat on high heat for 5-7 minutes. Separately, we pass all vegetables to softness. In a glass with warm water we dilute tomato paste and, as it should, mix. Pour the mixture into the pan with vegetables, add the meat, cover with the lid and simmer for 20 minutes. Serve chicken goulash as a separate dish or with any garnish at your discretion.

Chicken Goulash in Cream Sauce

Ingredients:

• onion - 2 pcs .;
• vegetable oil - 1 tbsp. spoon;
• chicken fillet - 800 g;
• carrots - 1 pc .;
• milk cream - 1 tbsp .;
• water - 900 ml;
• cheese - 100 g;
•   - 1 tbsp. spoon;
• mustard spiciness - 1 tsp;
• cornmeal - 1 tsp;
• turmeric - to taste;
• spice.

Cooking

How to cook chicken goulash? Clean the carrots, rub them on a large thread, and chop the bulbs into half rings and pass vegetables in oil for 5 minutes. We put the ready roasting on a plate, carefully pouring out the excess butter. Wash chicken fillet, cut into large pieces and brown meat for 7 minutes. Now add the roast, pour in soy sauce, throw dill, allspice, paprika, turmeric and salt to taste. Fill with warm water and simmer the dish on high heat. After boiling, reduce the flame, cover the pan with a lid and simmer for another 20 minutes. Dilute the flour in a small amount of water and pour it into goulash. Add the butter, mustard, cream, sprinkle with grated cheese and mix. Stew on low heat for 10 minutes and serve to baked cauliflower or mashed potatoes.

Chicken goulash with sour cream and mushrooms

Ingredients:

• chicken legs - 2 pcs .;
• fresh champignons - 500 g;
• garlic - 4 cloves;
• onion - 1 pc .;
• carrots - 1 pc .;
• spice;
• greenery;
• flour - 1 tsp;
• milk - 100 ml;
• sour cream - 100 ml.

Cooking

Chicken filet goulash is a very successful variation of the traditional Hungarian dish, which is customarily cooked from veal in the Russian style. Goulash is a thick soup, for residents of the Russian Federation the following description will be more familiar: stew with vegetables and gravy.

Cooking begins with roasting meat, which is then stewed for a long time with vegetables and spices.

Replacing meat with poultry does not spoil the dish at all, but, on the contrary, makes its taste delicate, rich, and the dish itself is more nutritious and more dietary than its traditional option.

List of products required for cooking:

• 700 g fresh chicken fillet;
• carrots - 2 pcs .;
• onion - 3 pcs .;
• garlic - 3 cloves;
• sunflower oil - 4 tbsp. l .;
• boiled water - 400 ml;
• sour cream - 3 tbsp .;
• tomato paste - 2 tbsp. l .;
• wheat flour - 2 tablespoons l .;
• bay leaf - 2 pcs .;
• salt and paprika to taste.

Cooking chicken goulash

How to cook chicken goulash? First you need to cut the bird fillet into small strips, about 1 cm wide and 3 cm long. Then the prepared filet is sent to fry in a saucepan in vegetable oil. The fire should be medium, and do not forget to periodically mix and turn the pieces with a wooden spatula.

While chicken meat is being fried, we clean the carrot, onion and garlic. Grate carrots on a coarse grater, and chop onions and garlic very finely. Then add the vegetables to the chicken, mix and leave to fry for 5 minutes. Fire down to a minimum.

Now you can pour sour cream and tomato paste into the skillet, mix well. Flour should be added in small portions, constantly stirring goulash and not allowing it to gather into lumps.

Continuing to stir slowly, gently pour the water into the skillet, salt, increase the heat, close the lid and leave to stew for half an hour. Finally add the spices and bay leaf. On this cooking goulash of chicken fillet with sour cream is completed. As a side dish for this dish, it is recommended to serve coarsely chopped vegetables, for example, tomatoes and cucumbers.

How to cook goulash in a slow cooker?

The recipe for cooking chicken goulash in a slow cooker has long existed.

Prepare the following foods:

• chicken fillet - 500 g;
• bulbs - 2 pcs .;
• flour - 80 g;
• tomato paste - 2 tbsp. l .;
• water - 100 ml;
• salt and pepper - 1 pinch.

Chicken well washed and cut into pieces of medium size (3x3 cm). We oil the bowl of the multicooker and switch on the “Frying” mode. We send there chicken and cook for 20 minutes. Then add the onion, chopped into half rings, and fry another 5 minutes. Then gradually add flour, stirring constantly to avoid the formation of lumps.

Turn on the device to the "Quenching" mode. In a separate container, mix the sour cream, tomato paste, water, salt and pepper. Add the resulting sauce to the meat and prepare the dish for 40 minutes. Goulash on chicken with gravy is ready. In conclusion, you can still sprinkle with fresh herbs. Serve with boiled pasta as a side dish, rice or buckwheat. The recipe is very simple and is suitable as a quick solution, for example, for guests who suddenly appear suddenly.

In addition, you can come up with your own recipe, experimenting with a set of vegetables, the number and variety of spices, garnishes and gravy. Thus, your menu will be very diverse, and cooking will only please with its simplicity and speed.

The wonderful aroma of this dish will not leave anyone indifferent and will gather the whole family for dinner. Relatives and loved ones will appreciate your culinary skills.

• Carrots - 1 pc.
• Tomato paste - 2 tsp. or 2 mashed tomatoes
• Chicken fillet - 1 kg.
• Onion - 2 pcs.
• Wheat flour - 2 tbsp.
• Water - 2-2,5 glasses.
• Vegetable oil - 1/2 cup.
• Sour cream - 2 tbsp.
• Hops-suneli - 1/4 tsp.
• Bay leaf - 2 pcs.
• Allspice - 2 pcs.
• Pepper (ground) - to taste.
• Salt.

Goulash is a dish of Hungarian cuisine, its pride and national treasure. Every year in the Hungarian city of Szolnok, the “Goulash Festival” is held. It is brewed in the open air, and numerous goulash lovers and just lovers of tasty food are having fun with national music at this time. It is believed that this goulash can be cooked only outdoors, in a cauldron, just as the creators of the dish cooked it at one time - Hungarian shepherds. Even the name “goulash” is translated as “shepherd”. The cooking method of this dish has changed significantly since Today, recipes for goulash with beef, game, fish (carp or catfish), lamb and chicken are well known. Chicken goulash recipe, we would like to offer to your attention.

How to cook chicken goulash with gravy:

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I cooked this wonderful dish the other day and realized that now chicken goulash with gravy settled in my house for a long time. The recipe for this chicken goulash is incredibly simple, it cooks quickly, for everything about everything it took me no more than 35-40 minutes. I used chicken fillet for making goulash, but I am sure that any other parts of the chicken will do, even with bone. But in this case it is better to chop the chicken into small pieces. This will reduce the total cooking time and, moreover, such portioned pieces are easier to eat.

Teaser network

Immediately make a reservation, I cooked a small portion of chicken goulash, literally for 3 servings. Therefore, if you cook for this recipe, then proportionally increase the number of ingredients. For example, I used 400 g of chicken fillet and, accordingly, 1 glass of water + 1 tablespoon of tomato paste + 1 tablespoon of flour. And you, for example, will have 1 kg of chicken. Accordingly, you will need 2 glasses of water and two tablespoons of flour and pasta. But first things first. So let's go.

Ingredients:

• 400 g chicken fillet
• 1 large carrot
• 1 small onion
• 1 glass of water (300 ml)
• 1 tablespoon of tomato paste (no slide)
• 1 tablespoon flour (no slides)
• 1 teaspoon sugar (not full)
• 1.5 tsp salt
• 25 ml of sunflower oil

How to cook chicken goulash with gravy

As I have already outlined, the recipe is simple and, besides, fast enough. Chicken my meat and cut into pieces. I cut the fillet into quite large cubes of 3.5-4 cm. If you use other parts of the chicken, the pieces in this case will be much larger, but this will only affect the cooking time, it will increase, but I will write about this in more detail below.

  Carrots clean and three on a coarse grater. Although with the same success you can rub on small, it does not affect the taste of food. Now for the bow. I do not like to add it to dishes, but goulash without onions will not be goulash. My way out - I just rubbed onions on a fine grater, you can see the resulting mass in the photo with a bunch of carrots. In this form, onion in goulash is not felt, but its taste and aroma is present.

  Warm up a deep frying pan of small diameter or a saucepan, add sunflower oil. Lay in a saucepan meat and carrots with onions. Fry on medium heat for 7 minutes, stirring often.

  We should prepare the ingredients for the gravy, so reduce the heat to a minimum and quickly mix water with tomato paste and flour. Using a fork, shake the liquid thoroughly in order to break all the flour lumps. Also add salt and sugar to the liquid.

  We send our "talker" to the skillet to the chicken and slightly increase the fire. Bring gravy to a boil and then simmer chicken over moderate heat for about 25 minutes. Here it should be clarified that the time of stewing directly depends on the size of the pieces of meat and on which parts of the chicken we use. In any case, before turning off the fire, the chicken should be checked for readiness. The finished meat will be soft and tender, it can be easily divided into fibers. If the meat is on the bone, then it should easily be separated from the bone.

  Here is our goulash goulash with gravy. The best side dish for this dish is mashed potatoes. The gravy was very good, with a moderately sweet-and-sour taste. This goulash gravy is very tasty to water any cereals, potatoes and pasta. Enjoy your meal!

Goulash is a traditional Hungarian dish, which is a cross between soup and meat stewed with vegetables. Shepherds invented it. They cooked goulash on the fire in a borgache pot, except vegetables, noodles, root vegetables, and potatoes in the dish. The result was a thick soup, more like a main course.

Prepare goulash from beef, pork, lamb or poultry. To goulash turned out tender and juicy, you must choose meat with layers of fat. Before cooking, the meat is roasted over high heat. It is baked on all sides and does not give juices, it turns out tender and juicy. Next, add vegetables, water or broth and simmer on low heat for 1.5-2 hours. Prepare the dish in a saucepan or cauldron with thick walls. Very tasty it turns out goulash in a slow cooker.

Chicken goulash is an interpretation of the national dish in a modern way. Chicken meat is inexpensive, affordable, quickly cooked, has a moderate calorie content. The main seasoning for goulash, which gives the dish a national flavor, is paprika. Choosing paprika, give preference to the Hungarian producers. If you buy seasoning on the market, pay attention to color and smell. Color seasoning should be intense, brick-red or bright red, and the smell is not musty.

Tips, how to cook chicken goulash, a lot. The dish has thousands of options and varieties. We offer you to make goulash according to proven recipes from the available products.

Photo of chicken goulash with sour cream sauce

Chicken goulash is a dish that a rescued hostess does more than once. It cooks quickly, does not require a side dish, is an optimal combination of meat and vegetables, therefore it is perfectly digested. Chicken - lean, dietary meat. Chicken filet goulash can be safely offered not only to adults, but also to children. Consider the detailed process of cooking chicken goulash with gravy.

Ingredients to the recipe:

• chicken fillet 1 kg.
• onion 1 pc.
• carrots 1 pc.
• tomato paste 1 tbsp. spoon
• sour cream 2 tbsp. spoons
• flour 1 tbsp. spoon
• water 2-3 glasses
• vegetable oil  ½ cup
• sweet ground paprika  1 tsp
• bay leaf 3 pcs.
• black pepper peas  5-7 pcs.
• allspice 2-3 pcs.
• salt, black pepper  taste

How to cook chicken goulash with gravy (step-by-step recipe):

1. Wash the fillets, blot excess moisture with a kitchen towel, cut into small cubes. Peel onions, cut into small pieces. Peel carrots, grate or slice into thin strips.
2. Heat vegetable oil in a cauldron. Fry the onions and carrots until soft. Add paprika, stir. Then add the chopped breasts. Cook, stirring for 7-10 minutes. Pour water into the cauldron. Wait until the water boils, reduce the heat, simmer the meat under the lid for 15-20 minutes.
3. Stir in the tomato paste and flour with sour cream. Enter into the goulash. Stir gently so that the creamy tomato sauce is evenly combined with the broth, without forming flour buns. Salt to taste. Add the remaining spices. Continue cooking on low heat for about 10 minutes. Goulash in cream sauce is ready.

Submission method: Serve goulash very hot with greens and fresh bread.

Delicious chicken goulash in a slow cooker

Photo of delicious chicken goulash in a slow cooker

Experts say that the taste of goulash depends on the dishes in which it is prepared. Hungarian soup is recommended to cook in a thick-walled cast-iron cauldron. Goulash should not boil, but boil slowly. In the modern kitchen, the kazan will successfully replace the slow cooker, and we will tell you how to make delicious, spicy and fragrant chicken stew.

Ingredients to the recipe:

• chicken breasts 1 kg.
• 2 onions
• 5 potatoes
• carrots 2 pcs.
• celery 100g
• bell pepper  2 pcs.
• tomatoes 3 pcs.
• vegetable oil  50 ml.
• garlic 1 head
• ground sweet pepper  2 tbsp. spoons
• bay leaf 3 pcs.
• allspice 5 pcs.
• salt, black pepper  taste

Recipe for cooking chicken goulash in a slow cooker:

1. Wash breasts, cut into small cubes. Peel the onions and cut into small pieces. Turn on the slow cooker by setting the "Baking" or "Frying" mode. Fry, stirring, onions until transparent. Pour paprika, mix and immediately put the meat.
2. Cover the bowl with a lid. Reset the previous program, set the mode "Quenching". Simmer the chicken for 1 hour. At first, the meat will start up the juice and will be stewed in its own juice. When the juice has evaporated and the meat begins to crust, add 1 glass of water and continue stewing.
3. Peel potatoes, carrots and celery. Cut into small pieces. Remove seeds from pepper, cut into pieces or stripes. Boil the tomatoes, peel, chop finely. Peel the garlic.
4. An hour later, put the vegetables in the meat - potatoes, carrots, celery, sweet peppers. Pour in hot water, it should be flush with meat and vegetables. Simmer the goulash for another 15 minutes. Add the tomatoes, pressed through the garlic press, bay leaf, allspice and salt. Cook for 10 minutes. By the end of cooking all vegetables should be soft. Let the dish stand for 15-20 minutes. Serve hot.

Submission method: Hot red wine is perfect for hot goulash.

Tips for cooking chicken goulash

Goulash is cooked simply, but it turns out amazingly tasty only if you know the secrets and use them. We learned how to cook chicken stew from experienced housewives, and eagerly share the subtleties with you:

• The most delicious goulash is prepared  from fresh chilled meat.
• The meat should be stewed in its own juice.  or in a small amount of water. It is better to add water gradually, as evaporation. Top up with hot water.
• The meat must be fried before stewing.. The fibers are sealed, the juice is stored inside, the meat is soft and juicy.
• You can make thick gravy not only with the help of flourbut also starch. To do this, take 1 teaspoon of starch per 1 liter of liquid. Starch is diluted in cold water and gently introduced into the goulash, gently stirring it, so as not to form clots.
• Vegetables and meat in goulash should be equally. The dish will be savory if you add prunes or dried apricots.
• Mandatory Ingredient of Hungarian Goulash  - ground sweet paprika. A dish without paprika is the usual roast.
• At the end of cooking you can add in goulash fresh greens  - dill, parsley, cilantro, basil.
• Goulash, which is cooked without potatoes, can be served with any side dish  - mashed potatoes, cereals, pasta.