Chicken 'Goulash'. A quick recipe for chicken goulash is fragrant with paprika and brimming with all the flavors of the Hungarian classic. This chicken goulash is cooked after traditional Hungarian fashion. A few simple ingredients yields an Hungarian Chicken Goulash.

Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish. Goulash originated in Hungary, and one of its most. You can Have Chicken 'Goulash' using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chicken 'Goulash'

It's 500 grams of chicken breasts.
Lets Go Prepare 1 can of chopped tomatoes.
It's 1 of large white onion.
It's 2 of capsicum/peppers.
Lets Go Prepare 100 grams of mushrooms.
It's 350 ml of beef stock.
It's 1 of carrot.
What You needis 2 tbsp of paprika.
It's 3 clove of garlic.
It's 25 ml of coconut oil.

Our tasty and colourful goulash is an easy mid-week meal. Garnish with basil and serve alongside your favourite pasta or some roasted potatoes for the. Be the first to rate & review! Chicken Goulash. this link is to an external site that may or may not meet accessibility guidelines.

Chicken 'Goulash' instructions

Start off by dicing the onion, cutting the peppers into strips and grating the carrot..
Dice the chicken breast into small cubes so there's enough to go around..
In a large pan, add some cooking oil of your choice, I prefer coconut oil and bring to a medium to high heat..
Add the chopped veg into the pan and then introduce the garlic cloves, minced. Stir until softened and browned..
Add the cubed chicken breast into the mix and color/brown on all sides..
When chicken is colored, empty a can (400g) of chopped tomatoes into the pan and bring to the boil..
Make up your beef stock and when ready also add to the pan..
Add the paprika and season with salt and pepper to taste, then bring to the boil..
When brought to boiling point, reduce to a simmer, place on the lid and leave to cool for 20 minutes..
After 20 minutes, remove the lid and leave to cook for a further 10-15 to reduce the sauce. Season with a bit more salt and pepper if required..
Plate up and enjoy..

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