The presented Hungarian national dish, in fact, is a thick soup with various additives. The main ingredient for cooking dishes is usually beef or veal. But the chicken goulash turns out to be no less tasty, because the tender poultry stewed in a thick aromatic gravy can not leave anyone indifferent.

Classic chicken breast goulash

If you look closely, the classic Hungarian goulash looks more like stew obtained from meat (boneless) and vegetables. The technology for its preparation usually consists of three stages: first, the products must be processed, then fry, and then simmer until soft.

To complete the recipe you will need:

  • 425 g chicken fillet;
  • 1 bell pepper;
  • 4 potatoes;
  • 2 cloves of garlic;
  • 1 tomato
  • 2 onions;
  • 20 g of ground paprika;
  • 50 g of sunflower oil;
  • 1 carrot;
  • pepper;
  • some fresh herbs;
  • any hot sauce (optional).

How to make real goulash from all of this:

  1. Rinse the fillet, remove excess film, and then dry, cut into pieces.
  2. Warm the oil in a pan, fry the chopped meat in it until golden brown.
  3. Chop onion in half rings, chop carrots with thin slices. Add vegetables to the fillet, salt the composition, sprinkle with pepper, fry for 7 minutes.
  4. Peel the pepper fruit from the core and seeds, and then cut it into strips. Chop the garlic into slices. Pour all this into the pan, mix, fry for another 2 minutes.
  5. Remove peel from tomato, cut into slices, add to other products along with paprika and sauce. Cook another 2-3 minutes.
  6. Pour the contents of the pan with water so that the liquid is 2 cm higher. Stew the foods until the vegetables are soft.
  7. Boil peeled potatoes separately.
  8. Put goulash on portioned dishes, sprinkle with chopped herbs.Place loose tubers nearby.

Such a dish can be prepared for both lunch and dinner. Given the composition, this will be a real dietary goulash. Its original appearance and unique taste will certainly be appreciated by all family members.

Cooking in a slow cooker

Experienced professionals can confirm that at home it is much easier and faster to make goulash in an electrical appliance.

 

Products for this will need almost the same:

  • 400 g chicken fillet;
  • 1 ripe carrots;
  • 2 cloves of garlic;
  • 1 large tomato;
  • turnip onions;
  • salt;
  • dried mixture of different peppers;
  • 60 g of flour;
  • 85 g of lean oil.

Now from all this we cook goulash in a slow cooker:

  1. First you need to wash and peel the vegetables, then cut the onions into cubes, and grind the carrots on a grater with large cells.
  2. Pour the products to the bottom of the bowl, after pouring the oil there.
  3. Set the frying mode on the panel and cook for 18 minutes (provided by the program).
  4. Randomly crush the tomato and send it to the bowl.
  5. Cut the fillet into medium sized pieces. Add it to other products.
  6. In a bowl, dilute the flour with water (150 ml). Pour this solution into the multicooker bowl.
  7. Add chopped garlic cloves, salt and desired spices.
  8. Set the quenching mode and set the timer for 20 minutes.

Ready-made fragrant goulash can be safely served with any side dish.

With tomato paste

The national Hungarian “soup” has a characteristic slightly brownish tint, which can be partially explained by frying and prolonged languishing of products, as well as the use of paprika. Hungarians believe that it is she who is responsible for the color of the finished dish. To simplify the technology a bit and speed up the process, instead of ripe tomatoes and paprika, regular tomato paste is often used.

 

For this option, you need the following set of products:

  • 500 g of chicken;
  • 1 onion;
  • 30 ml of oil;
  • 1 carrot;
  • 1 clove of garlic;
  • 60 g tomato paste;
  • 30 g of flour;
  • any spices and fresh herbs.

How in this case to cook goulash from chicken breast:

  1. Rinse and dry the fillet, cut it into cubes. To speed up the process, the meat can be chopped into strips.
  2. Transfer the workpieces into a pan with already boiling fragrant oil, fry for no more than five minutes.
  3. Randomly chopped onions and carrots, add to the meat.
  4. Sprinkle products with flour, add tomato paste, pour 0.4 l of boiling water. Stir everything and simmer for 5 minutes over low heat.
  5. Add spices, chopped herbs and grated garlic.

Finish cooking, serve ready-made hot goulash to the table.

Chicken breast goulash in sour cream sauce

To make the conceived dish softer and more tender, it can be cooked with sour cream. Making such a goulash is not difficult at all.

To work, you will need:

  • 500 g of chicken;
  • 200 ml of sour cream;
  • 1 head of onion;
  • salt;
  • 4 feathers of onions;
  • 1 clove of garlic;
  • turmeric;
  • half a bunch of dill;
  • vegetable oil.

How to cook chicken goulash in a gentle sour cream sauce:

  1. Cut the fillet arbitrarily into small pieces. Fry them lightly in a pan until all the liquid has gone. Only then add fat.
  2. Introduce salt, minced garlic, finely chopped onions and spices. Cook until meat is soft. After that, the fire can be turned off.
  3. Separately, get the sauce by mixing chopped green onions with chopped dill and sour cream.
  4. Pour the contents of the pan with this mass, mix everything and close the container. Allow the dish to stand for 10 minutes.

So literally in half an hour you can cook an excellent goulash, which is ideal for boiled pasta and any porridge.

With mayonnaise

To make the taste of chicken breast dishes more intense, mayonnaise can be added to the aromatic gravy. And spices and spices will make the dishes more colorful and fragrant.

In this case, you will need:

  • lean oil;
  • 0.5 kg fillet;
  • 250 ml of water;
  • 50 g mayonnaise;
  • 2 cloves of garlic;
  • 0.5 onions;
  • 4-5 g paprika;
  • salt;
  • 0.5 pods of hot pepper;
  • 5 g spices for chicken (or curry);
  • black pepper.

 

Preparing such a goulash is very simple:

  1. Cut the fillet arbitrarily, and then fry with the addition of oil and chopped onions.
  2. Add chopped garlic and hot peppers.
  3. Salt, introduce your favorite spices.
  4. Fill the composition with mayonnaise, then fill everything with filtered water and mix.
  5. Strain closed for 10 minutes.

This recipe will especially appeal to those who do not like to stand by the stove for a long time.

With creamy mushroom gravy

Particularly noteworthy is the chicken breast goulash with mushroom sauce and cream cheese sauce. The combination of these products makes the dish original and extremely tasty.

The following components will be required:

  • 300 g of fresh champignons;
  • 150 ml cream;
  • 1 onion;
  • 0.4 kg fillet;
  • some salt, pepper and curry;
  • 150 g of cheese;
  • vegetable oil.

 

It is necessary to prepare such a meal step by step:

  1. Finely chop the onion, cut the mushrooms into slices. Passer them lightly in oil.
  2. Once all the moisture has evaporated, add the fillet, previously dividing it into small pieces.
  3. Add spices, salt and simmer over low heat.
  4. Separately rub the cheese and mix it with cream.
  5. Slowly introduce this mass to the rest of the products, stirring constantly.
  6. Turn off the heat and let the dish brew for about a quarter of an hour.

To make the goulash more aromatic, it is better to use Parmesan or blue cheese for it.

With spicy garlic sauce

Goulash will have amazing taste and unusual aroma if cooked in spicy-garlic sauce.

The list of necessary products for work includes:

  • 1 kg of chicken meat;
  • 2 onions;
  • 60 g of tomato paste;
  • 5 cloves of garlic;
  • 1 leaf of laurel;
  • salt;
  • greens (dill and parsley);
  • butter (sunflower and cream);
  • spices (spices for chicken, adjika, curry, garlic pepper).

How to cook such a goulash:

  1. Chop the meat and put it in a deep saucepan. Put salt and favorite spices there. Stir everything for a quarter of an hour so that the fillet can be well saturated with seasonings.
  2. Lightly fry the fragrant pieces of chicken in butter, transfer to another deep dish (for example, a cauldron).
  3. For the sauce, first finely chopped onion in vegetable oil in a frying pan. Add tomato paste, a little water (80 g) to it, simmer for 5 minutes.
  4. Transfer the resulting composition to the cauldron to the remaining components of the dish. Pour the food with another portion of water, salt and sprinkle with pepper. Stir everything thoroughly, simmer for about 4-5 minutes.
  5. Add a bay leaf, cloves of garlic. Strain for another 3 minutes.
  6. In conclusion, attach chopped greens and remove the cauldron from the stove.

Ready-made fragrant chicken breast goulash will be an excellent option for a family celebration or a meeting for dear guests. In this case, the hostess will not be able to avoid praise!

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