Chicken goulash
4 servings
40 minutes
Chicken goulash is a fragrant and rich dish from Hungarian cuisine that harmoniously combines tender chicken meat, vibrant vegetables, and a rich tomato sauce. Its origin is closely linked to the traditions of Hungarian shepherds who cooked meat dishes over an open fire. In the classic version, goulash is made with beef, but chicken fillet makes it lighter and more dietary. The taste of this dish is deep and rich, with pleasant sweet-spicy notes thanks to bell peppers, carrots, and spices. The chicken absorbs the aroma of sautéed vegetables, becoming especially juicy. Goulash pairs wonderfully with mashed potatoes or pasta, and its thick sauce makes every spoonful a delight. It’s an ideal option for a cozy family dinner or festive table.
1
Rinse the chicken fillet under cold water and cut it into small pieces. Peel the onion and slice it into thin half-rings.
- Chicken fillet: 500 g
- Onion: 1 head
2
Place on a preheated pan and leave to fry on low heat. To prepare a juicy, aromatic, and beautiful sauce, it's best to cut the sauté (onion, carrot, bell pepper) into thin long strips rather than chopping or grating.
- Onion: 1 head
- Carrot: 1 piece
- Sweet pepper: 1 piece
3
Grate the carrot for Korean carrot salad — this way it will fry quickly and look nicer. About three minutes after frying the onion, add the grated carrot to it. The carrot and onion should fry well — after we add the chicken, everything will be stewed, and the fillet should absorb the aroma and taste of the fried vegetables.
- Carrot: 1 piece
4
Cut the bell pepper into thin strips. Add pieces of chicken fillet to the carrots and onions, mix well, and after 5 minutes add the chopped pepper.
- Sweet pepper: 1 piece
- Chicken fillet: 500 g
5
In a small bowl, mix tomato paste, ketchup, salt, and pepper. Stir well with a spoon until smooth.
- Tomato paste: 2 tablespoons
- Ketchup: 2 teaspoons
6
When the chicken fillet starts to acquire a slight golden crust, pour the mixture into the pan, stir, add two cups of cold water, season with salt and pepper, add spices, and set to maximum heat.
- Chicken fillet: 500 g
- Tomato paste: 2 tablespoons
- Ketchup: 2 teaspoons
- Ground black pepper: to taste
- Spice mix for shashlik: to taste
7
Once the goulash starts to boil, reduce the heat to minimum and let it simmer covered for 15 minutes. Open the lid a few times to stir. Taste for salt and add if needed. It's best to serve the finished dish with mashed potatoes or pasta.
- Ground black pepper: to taste