Chicken goulash with gravy: 8 recipes (step by step)

9

Prepared by: Arina Volskaya

02/20/2016 Cooking time: 40 min

Goulash is always delicious, no matter what kind of meat it is cooked with. With chicken it’s very quick and easy. And most importantly, chicken goulash with gravy goes perfectly with any side dish.

Useful tips

To prepare goulash, you can use fillet from the breast or thighs, it’s a matter of taste. But even a dry breast stewed in gravy turns out juicy.

• It is better to cut the chicken into large pieces; the fillet cooks quickly and finely chopped slices can easily dry out.

• Fillet is fried in hot oil, stirring. It is important to ensure that a light crust forms on the meat on all sides. This crust will help maintain juiciness.

• Additionally, vegetables are added to the goulash. As a rule, these are onions and carrots. Lovers can add garlic.

• The basis of the gravy is sour cream or cream, but you can replace this ingredient with tomato sauce, pasta or fresh tomatoes. Sometimes mushrooms are added to goulash. To make the gravy thick enough, add flour or starch previously diluted in water.

Interesting Facts! Potatoes or flour dumplings are added to real Hungarian goulash for satiety. And the characteristic red color of the dish is obtained through the use of a large amount of paprika.

Simple recipe with tomato sauce

It’s easy to prepare chicken goulash with gravy; a simple recipe involves using a small amount of ingredients.

• 400 gr. chicken fillet;
• 1 carrot;
• 1 onion;
• 0.5 cups of tomato sauce (any kind, ketchup can be used);
• 1 tablespoon flour;
• 1 incomplete teaspoon of sugar;
• 1.5 teaspoons salt;
• 25 ml vegetable oil.

Wash the chicken meat and dry it thoroughly. Cut into fairly large pieces, with a side length of about 3.5-4 cm.

Advice! The exact braising time depends on the size of the chicken pieces; the larger they are, the longer it will take to braise. The finished meat should be soft and easy to separate into fibers.

Peel the onions and carrots. Chop the onion as you like, you can cut it into half rings, you can cut it smaller. Grate the carrots. Heat the oil in a deep frying pan or saucepan. Add chicken meat and fry, stirring, for 5 minutes. Then add vegetables and continue frying for another 5-7 minutes.

Stir a spoonful of flour into the water, then add tomato sauce to this mixture. Beat well so that there is not a single flour lump. Pour the sauce over the chicken with vegetables, season with salt and sugar. As soon as it boils, reduce the heat and simmer for 20 minutes.

Description of preparation:

The recipe for making chicken goulash with gravy is simple, the dish is prepared quite quickly.
You can prepare goulash from chicken meat with a bone, but in this case it will take a little more time. All other processes are exactly the same as in this recipe. What’s great about goulash is that it can be served with any side dish. The thick gravy is very tasty, I love dipping bread in it and eating it with vegetables. I'm telling you how to make chicken goulash with gravy. Read carefully and everything will turn out delicious! Purpose: For lunch / For dinner Main ingredient: Poultry / Chicken Dish: Hot dishes / Goulash

Chicken fillet goulash in a slow cooker

It is very convenient to cook goulash in a slow cooker.

• 400 gr. chicken fillet;
• 1 onion;
• 1 carrot;
• 3 tablespoons vegetable oil;
• 2 bay leaves;
• salt and pepper to taste;
• 2 tablespoons flour;
• 1 tablespoon sour cream;
• 1 tablespoon of tomato paste.

Cut the chicken fillet into walnut-sized pieces. Chop the onion thinly and the carrots into three strips. Pour vegetable oil into the bowl and turn on the “frying” mode for 30 minutes. Add the onions and carrots, fry, stirring occasionally, for about 15 minutes. Then sprinkle the vegetables with flour and stir.

Add the chicken fillet and continue cooking until the end of the program. Then pour in 100-120 ml of water, add salt and seasonings to taste, add tomato paste and sour cream. Add bay leaves. Mix. Turn on the “stew” mode and cook for 30-60 minutes, depending on the power of your multicooker.

Recipe for roasted chicken with vegetables in a slow cooker

This is a real summer chicken and vegetable extravaganza! The slow cooker is perfect for simmering in its own juices; the wine gives the meat the most delicate texture. Depending on your taste, you can fry it with only zucchini or only eggplant.

You will need:

• 1 kg fillet;
• 1 eggplant;
• 1 zucchini;
• canned asparagus (optional);
• 2 bell peppers;
• 2 onions;
• 2 cloves of garlic;
• 1 glass of tomato juice;
• ½ glass of dry white wine;
• 2 bay leaves;
• 2 peas of allspice;
• Provencal herbs;
• parsley;
• dill;
• 1 tbsp. olive oil;
• salt.

How to do:

1. Cut the fillet into portions.

2. Peel the eggplant halfway, in longitudinal strips. This is necessary to avoid obvious bitterness in the taste and too bright purple color of the sauce. Use young zucchini with skin. Chop them into 1 cm half rings.

3. Cut the bell pepper into large pieces. Onion - thin half rings, divide the garlic cloves into quarters.

4. Pour olive oil into the multicooker bowl, set the “Fry” mode for 10-15 minutes and place the fillet pieces. Fry with the lid closed, stirring occasionally. A couple of minutes before the end of the program, add allspice peas and bay leaves.

5. Extend the program for another 5 minutes and add the onion and garlic to the bowl. Now do not close the lid. Stir and make sure that they do not fry too much: the onion should become translucent, and the garlic should just give off its aroma.

6. When the onions and garlic reach the required condition, add all the remaining vegetables. Season with dill, parsley and herbes de Provence.

7. Pour in tomato juice, wine, and add salt. Mix, close the lid and turn on the “Stew” mode for 35 minutes.

The pieces turn out very soft and juicy, with a surprisingly aromatic sauce. Bon appetit!

Goulash with champignons in a frying pan

A very tender version of the dish is chicken goulash with champignons in cream. We will cook it in a frying pan with high sides.

• 400 gr. chicken fillet;
• 200 gr. champignons;
• 400 ml cream (10%);
• 1 onion;
• salt to taste;
• 1 tablespoon of flour (without a slide);
• vegetable oil for frying;
• a mixture of dry Italian herbs.

Wash the breast fillet and dry it. Cut into wide “noodles”. Wash fresh champignons and cut into small slices. If we use frozen mushrooms, it is better to defrost them first (you can do it in the microwave). Cut the onion into thin half rings.

Heat the oil in a frying pan, add the chopped onion. Fry for a couple of minutes, then add the mushrooms. Fry until almost all the liquid released by the mushrooms has evaporated.

Next, add chicken to the pan and quickly fry. All the pieces need to change color. Add a spoonful of flour, mix well so that the flour is distributed evenly. Pour in the cream in a thin stream. After adding the cream, it is important not to let it boil violently, otherwise the sauce will curdle. This will not affect the taste, but the dish will look unattractive.

Simmer over low heat for about 12-15 minutes. About five minutes before readiness, add salt and season with a mixture of Italian herbs.

Goulash with sour cream sauce

Another simple but tasty cooking option is chicken goulash with sour cream gravy. The addition of garlic gives the sauce a piquant taste. But if you don't like garlic flavor, just omit garlic from the ingredients.

• 500 gr. chicken fillet;
• 2 onions;
• 1 carrot;
• 5 tablespoons of sour cream, preferably full-fat (20-25%);
• 8 cloves of garlic;
• 0.5 tablespoon of chicken seasoning;
• 1 teaspoon flour;
• salt to taste;
• vegetable oil for frying.

Wash and dry the breast, cut it into medium-sized pieces. Peel the garlic and cut into thin slices. Mix the chopped fillet with chicken seasoning and garlic slices in a bowl, leave for 20 minutes to marinate the meat.

We clean the vegetables. Chop the onion thinly and grate the carrots. Sauté vegetables in vegetable oil. When they become soft, add the chicken fillet to them and continue to fry, stirring until the meat browns.

In a separate bowl, mix the sour cream with flour, stirring thoroughly so that there are no lumps. Then pour 0.5 cups of boiling water into the sour cream in a thin stream, stirring constantly so that the sauce does not separate. Pour the sauce into the chicken meat and vegetables and simmer over low heat for 10-15 minutes.

Recipe: Chicken goulash in creamy sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken goulash in creamy sauce.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Chicken Goulash in creamy sauce is 123.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Chicken fillet goulash with mayonnaise sauce

You can make goulash from chicken fillet with mayonnaise gravy. It will turn out quite high in calories, but tasty and satisfying.

• 500 gr. chicken fillet;
• 2 tablespoons flour;
• 2 tablespoons of mayonnaise;
• 2 tablespoons of ketchup;
• 1 onion;
• 2-3 cloves of garlic;
• 1 bay leaf;
• salt and spices to taste;
• vegetable oil for frying.

Wash the chicken fillet and cut into pieces. Heat vegetable oil in a frying pan and fry the fillet pieces in it until a light crust appears.

Cut the onion into thin slices and add to the fried fillet, after another couple of minutes add chopped garlic. Mix. Then add ketchup and let it warm up well.

Stir the flour in half a glass of water so that there are no lumps. Pour this mixture into the goulash and add mayonnaise. Add spices to taste and mix well. Add a bay leaf and simmer covered for 15 minutes.

Unusual recipe with green peas

Try making chicken goulash with tomato paste and green peas. It will turn out very unusual and tasty.

• 400 gr. chicken fillet;
• 1 onion;
• 1 carrot;
• 1-2 pods of bell pepper;
• 1 tablespoon of tomato paste;
• 1 tablespoon flour;
• 4-5 tablespoons of green peas;
• 0.5 teaspoon red hot pepper flakes;
• salt, spices (basil, thyme) to taste;
• vegetable oil for frying.

We clean all the vegetables. Grate the carrots on a grater with medium holes, chop the onion finely, and cut the pepper into thin strips. Wash the chicken fillet, dry it well, cut into pieces the size of a walnut.

It is convenient to cook in two frying pans at once, one of them should have high sides. Pour a little vegetable oil into each of the two frying pans. Place vegetables in a frying pan with high sides and fry until soft. In another frying pan, fry the chicken until lightly browned.

When the vegetables become soft, sprinkle them with flour and mix well. Then add tomato paste and pour in water. The amount of water depends on the desired thickness of the sauce. Salt the gravy and season with spices to taste.

Place the fried chicken in the sauce and simmer over low heat for 8-10 minutes. Then add canned green peas and simmer for another five minutes.

Light chicken breast option

Even a novice cook can cope with the preparation of such a dish, since he will only need to chop all the ingredients, combine them, add water and simmer for a certain time.

Despite the simplicity of preparation, chicken goulash turns out bright, fresh, appetizing and will appeal to all lovers of good cuisine.

Required components:

• carrot – 1 pc.;
• chicken meat – 0.85 kg;
• onion – 1 pc.;
• table salt, favorite spices - 5 - 6 g each;
• large tomato – 1 pc.;
• water – 230 ml;
• dill, basil – 35 g.

Cooking:

1. Wash the bird, separate the meat from the bones, then cut into medium cubes.
2. Cut the onion into rings, carrots into thin circles, tomatoes into very small squares.
3. Place the chicken slices in a deep saucepan, then add all the vegetables.
4. Pour water over the food, add salt, season with spices, cover with a lid and simmer over low heat for forty minutes.
5. When the meat becomes soft, the dish can be considered ready.

Sprinkle the hot goulash with chopped herbs, distribute on beautiful plates and place on the table.

Flavored goulash with pepper

Chicken goulash with pepper gravy is very flavorful.

• 500 gr. chicken fillet;
• 2 onions;
• 2 pods of bell pepper;
• 1 carrot;
• 2 tablespoons of tomato sauce;
• vegetable oil for frying;
• salt and spices to taste.

We wash the fillet and cut it into cubes with a side length of about 3-4 cm. Peel the onion and chop it into half rings. Place the onion in a heated frying pan with oil. Fry over low heat for a couple of minutes, then add the grated carrots. Fry vegetables until soft. Then add the chicken fillet and stir so that the meat absorbs the taste and aroma of the vegetables. After five minutes, add the thinly sliced ​​pepper and continue to fry until the fillet is slightly fried.

Then add tomato sauce. Add 1-1.5 glasses of water and season with spices to taste. As soon as it boils, reduce the heat greatly, cover the pan with a lid and simmer for about 15 minutes.

Fillet with vegetables in tomato sauce (with onions, carrots, sweet peppers)

Poultry goes well with vegetables. Improvise, add other favorite fruits - the cooking principle remains the same.

Let's take the following components:

• chicken fillet - 500 g;
• 2 medium sized carrots;
• sweet pepper - 2 pcs.;
• a glass of tomato juice;
• tomato paste - 1.5 tbsp. l.;
• 2–3 onions, depending on size;
• a little olive oil for frying;
• spices to taste.

Cooking step by step:

1. Heat a frying pan with oil.
2. Chop carrots and onions in any convenient way.
3. Fry the vegetables until golden (4–5 minutes).
4. Cut the bell pepper and fillet into cubes. We send it to the fire.
5. Salt, pepper and mix the ingredients.
6. Add juice and paste.
7. Let's turn down the fire. Simmer for half an hour under a closed lid, stirring occasionally.
8. Remove the lid and simmer the dish for another 10 minutes.

Try making this goulash with beans. It turns out very tasty. Serve the gravy with any side dish: potatoes, pasta, rice, etc.