Chicken Goulash, a delicious one-pot meal that is ready in 30 minutes. Packed with great flavours, this stew makes a great comfort food for the whole family. It's a great midweek dinner that is so easy to make, and can be used with just a few simple ingredients.
I cook chicken probably way too often, but rarely the same dish in a week. I mean, there are so many ways of cooking chicken, it's actually pretty easy to come up with different ideas.
Chicken and vegetables make a ridiculously happy marriage; give me any veggie and chicken, and I can't think of so many ways of turning them into a delicious meal.
You must have heard already of goulash, probably beef goulash, since it's the more popular choice, so let's see what this dish actually is.
What is goulash?
Goulash is a traditional Hungarian dish made with meat and vegetables, and seasoned with paprika (and other spices). It's a sort of stew, which usually is made with beef, but it can of course be adapted to one's taste. The most popular vegetables for goulash are onions, garlic, peppers, and tomatoes, but root vegetables like potatoes may be added as well.
Now, my recipe is not authentic, but it's my own take on the classic goulash, and made the super easy way with chicken, which cooks very quickly. And bonus point, everything is cooked in ONE POT, saving you time and energy.
This stew reminds me of my Romanian One-Pot Chicken Stew with Mushrooms, it uses pretty much the same cooking technique, and the ingredients are pretty similar, with a few exceptions.
HOW TO MAKE CHICKEN GOULASH
As promised, this dish can be ready in about 30 minutes, and the ingredients used the the everyday ingredients that we use in the kitchen. Nothing fancy, but super tasty.
- first, sautee the onion and garlic, add the paprika and cook for a further 30 seconds
- add the chop the tomatoes and peppers and leave them to simmer for 2-3 minutes for the sauce to thicken a bit
- add the chicken and leave to cook for 2-3 minutes until no longer pink
- pour in the chicken stock, and leave to cook for 20 minutes or until the liquid is reduced, and the chicken and veggies are cooked through
- add the double cream, and give it a good stir
Please note! Cream is not a common addition to the goulash, but I think it gives the dish a particularly nice taste, and makes the paprika taste less strong.
- season with salt, pepper, and garnish with fresh parsley
Can you freeze the chicken goulash?
Yes, absolutely! Leftovers can be safely frozen, or perhaps you want to cook a large batch to freeze for later. Freezing cooked meals is a great way of ensuring you always get to enjoy homemade food, even when time is short.
I prefer freezing smaller portions, in this way I don't have to defrost too much food. Remember, never refreeze a dish that has been defrosted once!
What to serve with goulash
I might try to cut down on carbs, but little ones don't need to, so I always add some sort of carbs to their meals. No need to cook the carbs in the same dish though, you can keep them separately, and add carbs after.
This chicken goulash is great either with rice, bulgur wheat (which was our choice), couscous, orzo, bread, or even pasta of any kind.
If you’ve tried my CHICKEN GOULASH or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Chicken Goulash
Ingredients
- 2 chicken breasts
- 2 onions
- 3 cloves of garlic
- 1 tin chopped tomatoes (400 g, 13 oz)
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 tablespoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 ½ cups chicken stock (broth)
- 2 tablespoon double cream (heavy cream)
- 2 tablespoon chopped parsley
- ½ tablespoon vegetable oil
Instructions
- Heat up the oil in a pan, peel and chop the onions and garlic, and sautee until transluscent.
- Add the paprika, give it a good stir, then add the chopped tomatoes and peppers.
- Leave to cook for 2-3 minutes until they began to soften a bit, then add the chicken and cook for a further 2-3 minutes until no longer pink.
- Pour in the chicken stock, and leave to cook until the liquid is reduced and the chicken and veggies are cooked through.
- Add the cream, season with salt and pepper to taste, and garnish with parsley.
Pat Donbavand
This was easy to do and tasted quite nice but, in my opinion was too watery. There was nothing to thicken the sauce.
Daniela Anderson
Any sauce can be thickened either with plain flour or cornflour. Just mix a tablespoon of flour with 2 of water, and add to the sauce, it will thicken it to the desired consistency. Or just cook the stew for longer, and the liquid will evaporate.
val
I like chicken goulash very much and I often prepare it. This recipe you share with us is great. No way to be too watery. When ready, this dish should be very thick, spicy stew – not a watery soup. In fact, traditionally, goulash is served with spoon. As a particularity of the area in which I live, we add caraway and lovage.
Daniela Anderson
I love lovage, it's such a beautiful herb with a particular taste. Caraway seeds go well in so many dishes, we love them on buns and breads, but also in soups. I am glad you like the recipe.
Brittany
At what heat level is this prepared?
Daniela Apostol
A medium heat is always the best.