Chicken goulash without tomato paste recipe. Chicken breast goulash with gravy. How to cook chicken goulash with gravy

  • Wash the chicken fillet under running water and cut into small pieces. Peel the onion and cut into thin half rings. Place the onion in a frying pan and fry. Grate the carrots using a Korean carrot grater, so they will be nice and fried quickly. Fry the onion for about three minutes, then add the carrots and fry everything together. When the vegetables are thoroughly fried, add the meat; while stewing, the chicken will absorb the smell and taste of the fried vegetables. Cut the sweet pepper into strips.
  • Place the pepper in a frying pan and fry along with the chicken, carrots and onions. Mix. Combine ketchup, tomato paste, pepper and salt in a container. Stir until smooth. When the meat gets a golden crust, pour the mixture into a frying pan, stir, add water, sprinkle with pepper, salt, and seasonings. Make the fire maximum. After boiling, turn the heat to low and simmer covered for about fifteen minutes. Stir several times. Serve chicken breast goulash with bell peppers with pasta or mashed potatoes.

Goulash is a national Hungarian thick soup, which was originally prepared by shepherds over a fire in pots of beef, sweet peppers, potatoes and onions. In Russia, the dish has undergone changes; potatoes were excluded from the recipe, supplemented with other vegetables and prepared from pork, lamb, beef and poultry.

Chicken fillet goulash with gravy turns out especially quickly. For taste we add onions to the dish, for color with sweet paprika and tomato paste, for thickness we add flour. Any side dishes of legumes, pasta, cereals and vegetables are suitable for tender pieces of meat with gravy.

Chicken goulash recipe with tomato sauce

Ingredients for 4 servings:

  • Chicken breast (on the bone) – 450 g;
  • Chicken thigh – 1 pc.;
  • Onions (more than average) – 1 pc.;
  • Garlic – 2 cloves;
  • Tomato paste – 2 tsp;
  • Flour – 1.5 tbsp. l.;
  • Vegetable oil – 4 tbsp. l.;
  • Parsley - 3 sprigs;
  • Sweet paprika – 1 tsp;
  • Ground pepper;
  • Salt.

Cooking time: 40 min.

How to cook chicken goulash with gravy

1. Wash the breast and thigh and soak it with paper napkins. Using a knife, remove the meat and skin from the bones and cut into pieces. The pieces should be small so they will cook quickly.

2. Chop the onion not very finely, peeled garlic cloves - finely.

3. Add the prepared chopped onion to the oil and cook for 3-5 minutes, uncovered, over high heat. It should become transparent.

4. Place the prepared fillet pieces into the fried onion, mix and fry, uncovered, for 5-8 minutes, stirring. The liquid should evaporate and the pieces should brown slightly.

5. Add paprika, salt, tomato paste, pepper, prepared garlic to the meat, mix and heat for a couple of minutes.

6. Add flour and mix well so that there are no lumps.

7. Pour in water (400 ml), mix, cover and cook for 20-25 minutes over medium heat. The gravy should thicken.

8. Add chopped parsley to the almost finished chicken goulash, heat for a couple of minutes and taste for salt.

9. Remove the delicious aromatic chicken goulash with gravy from the heat, put it on the side dish (boiled buckwheat, peas or vegetable puree are perfect) and immediately serve with a light vegetable salad and fresh bread.

Cooking tips:

  • The dish will have a new taste if it is supplemented with mushrooms. Oyster mushrooms, champignons or forest mushrooms work well. Forest mushrooms (honey mushrooms, chanterelles, porcini mushrooms) will add a unique taste and aroma.
  • To vary the recipe, add other vegetables to taste. Great options include leeks, carrots (grated or sliced), celery stalks and zucchini.
  • To give the goulash a different flavor, add any spices and herbs you like to the sauce. Fresh parsley can be replaced with cilantro or dill, paprika with curry, ground pepper with cumin or coriander.
  • Water can be replaced with ready-made chicken broth.
  • Ketchup is a great substitute for tomato paste. Its quantity should be increased to 2 tablespoons. Ketchup for grilling and shish kebab will add a special aroma to the dish.

A tasty and satisfying dish, chicken fillet goulash is prepared quickly, goes well with any side dish and causes little hassle in the process. Chicken goes well with a variety of spices and all kinds of additives, so even the most inept cook cannot spoil the gravy.

How to cook chicken goulash?

Chicken breast goulash, a basic recipe, is prepared without any frills. If you master the minimalist version of the dish, you can try experimenting with additives.

  1. Simple chicken goulash with gravy is prepared in three stages: preparing the ingredients, frying and simmering until soft.
  2. You can diversify the composition of the gravy by adding sour cream, cream sauce, tomato juice or paste.
  3. To make the delicious chicken goulash more satisfying, add auxiliary ingredients: mushrooms and vegetables, for example, zucchini, eggplant, peppers, tomatoes.

Chicken breast goulash with gravy

The simplest chicken goulash with gravy is prepared without any frills. Considering that this meat has a neutral taste, you can try to diversify the composition of the treat with spices or dried herbs. The ideal spice that goes well with chicken is turmeric or a ready-made curry mixture.

Ingredients:

  • fillet – 500 g;
  • onion – 1 pc.;
  • carrots – 1/2 pcs.;
  • salt, pepper, turmeric;
  • butter – 50 g;
  • flour – 1 tbsp. l.;
  • oil for frying.

Preparation

  1. Cut the fillet into medium pieces and place in a hot frying pan.
  2. Fry until the liquid has evaporated.
  3. Pour in a little oil, throw in the chopped onions and carrots, simmer until golden brown, and transfer to a roasting pan.
  4. In a clean, dry frying pan, heat the flour until creamy, add butter, fry for 1 minute, pour in ½ tbsp. water, boil the mixture, pour into the meat.
  5. Add water to the roasting pan and simmer for 10 minutes.

Chicken goulash in sour cream sauce

Properly prepared chicken goulash with sour cream is tender and very flavorful. The dish goes well with pasta and cereals. Turmeric and fresh herbs will add richness. A clove of garlic will definitely not ruin the dish; you can cook it in one bowl without transferring it to the roasting pan. The amount of ingredients is for 4 servings.

Ingredients:

  • fillet – 500 g;
  • onion – 1 pc.;
  • turmeric, salt;
  • garlic – 1 clove;
  • green onions - 4 feathers;
  • dill greens – ½ bunch;
  • sour cream – 200 ml;
  • oil for frying.

Preparation

  1. Cut the fillet, fry until the liquid evaporates, add oil.
  2. Add chopped onion and minced garlic.
  3. Fry until the meat is done, turn off the heat.
  4. Slowly add sour cream, stir, add chopped herbs and onions.
  5. Chicken fillet goulash should stand covered for 10 minutes.

Chicken goulash with cream

Chicken goulash in creamy sauce with cheese is an incredibly tasty dish that is eaten with lightning speed. The thick, savory gravy goes great with spaghetti. It is better to limit the choice of spices to salt and a ground mixture of peppers, and it is better not to skimp on cheese - Parmesan will add unusual notes.

Ingredients:

  • fillet – 500 g;
  • onion – ½ pcs.;
  • cream – 150 ml;
  • flour – 1 tbsp. l.;
  • parmesan – 100 g;
  • butter – 50 g;
  • salt and pepper mixture.

Preparation

  1. Cut the fillet into thin strips, fry, add chopped onion and vegetable oil.
  2. In a separate dry frying pan, brown the flour, add butter, dilute with a thin stream of cream, heat until thickened, add grated Parmesan, simmer for 3 minutes.
  3. Pour the cream cheese sauce into the roast, stir, season with salt and pepper, turn off the heat, and cover with a lid.
  4. Serve the cream and chicken goulash after 10 minutes.

Chicken goulash with tomato paste

A close version of the traditional Hungarian dish is chicken breast goulash with tomato paste. The bright and rich taste will perfectly complement any side dish and transform the most bland or boring dish. You can add carrots and bell peppers to the gravy; a little hot chili won’t do any harm; on the contrary, it will add piquancy.

Ingredients:

  • fillet – 500 g;
  • tomato paste – 1 tbsp. l.;
  • water – 1 tbsp.;
  • garlic – 1 clove;
  • hot pepper – ½ piece;
  • salt, turmeric, pepper;
  • oil for frying;
  • sugar – 1 pinch.

Preparation

  1. Fry the fillet pieces, add oil, chopped onion, pepper and grated carrots.
  2. Chop the garlic and hot pepper and fry.
  3. Dissolve the paste in water, pour into the meat, sprinkle with a pinch of sugar. Simmer on low heat for 5-7 minutes.
  4. Season with salt and spices and leave for 10 minutes.

Chicken goulash with mushrooms

The ideal combination of ingredients is goulash made from chicken fillet and mushrooms, accompanied by creamy cheese sauce. This unusual treat immediately becomes a favorite in every family; every lover of unusual food combinations will appreciate it. Any cheese will do - Parmesan or its cheap analogue, processed or refined with blue mold.

Ingredients:

  • fillet – 400 g;
  • champignons – 300 g;
  • onion – 1 pc.;
  • cheese – 150 g;
  • cream – 150 ml;
  • curry, salt, pepper;
  • oil for frying.

Preparation

  1. Sauté onions in oil, add mushroom slices.
  2. After the liquid has evaporated, add the chopped fillet.
  3. Simmer over medium heat. Salt and season with spices.
  4. Mix the cream with grated cheese, gradually pour into the roast, stirring.
  5. Cover with a lid and leave the chicken goulash with mushrooms for 10-15 minutes.

Chicken goulash with mayonnaise

A budget-friendly way to make rich chicken goulash is to top it with mayonnaise. The composition of spices, hot pepper, and ground red paprika will diversify and add interesting colors to the appearance of the treat, this is how a quick bachelor’s dish is transformed into an original hot dish, suitable for any side dish.

Ingredients:

  • fillet – 500 g;
  • mayonnaise – 2 tbsp. l.;
  • water – 1 tbsp.;
  • salt, pepper;
  • hot pepper – ½ pod;
  • paprika – 1 tsp;
  • curry or spice mixture for chicken - 1 tsp;
  • frying oil;
  • onion – ½ pcs.;
  • garlic – 2 cloves.

Preparation

  1. The chopped fillet is fried, chopped onion and oil are added.
  2. Throw in chopped garlic and hot pepper.
  3. Sprinkle with spices and salt.
  4. Add mayonnaise, stir, immediately pour in water.
  5. Cover with a lid and simmer for 10 minutes.

Chicken goulash with vegetables

Fried chicken goulash with tomatoes in a frying pan can be supplemented with other more original vegetables; a frozen mixture will also work; the bark contains corn, peas and green beans. A very spicy and satisfying dish that all home eaters will appreciate. This quantity makes approximately 4 large servings of gravy.

Ingredients:

  • fillet – 500 g;
  • tomatoes – 4 pcs.;
  • sweet and bitter pepper - 1 pc.;
  • frozen mixed vegetables – 200 g;
  • frying oil;
  • salt, pepper, paprika, turmeric.

Preparation

  1. Fry the fillet, add oil, brown until light golden brown.
  2. Make a puree from two tomatoes, chop the remaining two into small pieces.
  3. Chop the peppers, fry them, add chopped tomatoes, fry for 3 minutes.
  4. Throw in frozen vegetables and simmer for 5 minutes, covered.
  5. Pour in tomato puree, season with salt and spices.
  6. Simmer the chicken fillet goulash for 5 minutes, leave covered for 10 minutes.

Chicken goulash soup - a simple recipe

Thick, rich and incredibly satisfying chicken goulash soup is the ideal solution to feed your family a delicious lunch. The mix of ingredients comes together beautifully and complements the bland flavor of the chicken. And the specified set of products will yield 4 servings of treats; the cooking time, taking into account the preparation of the components, will take no more than one hour.

Ingredients:

  • fillet – 500 g;
  • pepper, carrots, onions - 1 pc.;
  • potatoes – 3-4 pcs.;
  • tomato juice – 200 ml;
  • broth – 400 ml;
  • salt, pepper, paprika;
  • oil for frying.

Preparation

  1. Fry the chopped fillet until golden brown.
  2. Chop the vegetables coarsely, add to the meat, simmer, and pour into the roasting pan.
  3. Fry the potatoes and add to the base.
  4. Add spices, fruit juice, simmer for 5 minutes.
  5. Pour in the broth.
  6. Cook for 15 minutes, leave covered for 10 minutes.

Chicken goulash with gravy in a slow cooker

Cooked chicken goulash in a slow cooker does not taste very different from the traditionally prepared one, although it contains less fat, so the dish is ideal for people who adhere to healthy eating rules. The composition is supplemented with all kinds of vegetables; it is better to use tomato juice as a gravy.

Ingredients:

  • fillet – 700 g;
  • onions, carrots, sweet peppers - 1 pc.;
  • mix of frozen vegetables – 200 g;
  • olive oil;
  • salt, pepper and paprika.

Preparation

  1. On “Frying”, brown the meat, add chopped vegetables, fry for 15 minutes.
  2. Add frozen vegetables, spices, stir, pour in fruit juice.
  3. Switch to “Stew” and cook for 40 minutes.
  • Carrots – 1 pc.
  • Tomato paste – 2 tsp. or 2 pureed tomatoes
  • Chicken fillet – 1 kg.
  • Onions – 2 pcs.
  • Wheat flour – 2 tbsp.
  • Water – 2-2.5 glasses.
  • Vegetable oil – 1/2 cup.
  • Sour cream – 2 tbsp.
  • Khmeli-suneli – 1/4 tsp.
  • Bay leaf – 2 pcs.
  • Allspice – 2 pcs.
  • Pepper (ground) - to taste.
  • Salt.

Goulash is a dish of Hungarian cuisine, its pride and national treasure. Every year in the Hungarian city of Szolnok the “Gulash Festival” is held. It is cooked in the open air, and numerous connoisseurs of goulash and simply lovers of delicious food are having fun while listening to national music. It is believed that real goulash can only be prepared in nature, in a cauldron, the way the creators of the dish, Hungarian shepherds, once cooked it. Even the name “goulash” itself is translated as “shepherd”. The method of preparing this dish has changed significantly since then. Today there are recipes for goulash with beef, game, fish (carp or catfish), lamb and chicken. We would like to bring to your attention the recipe for goulash with chicken.

How to cook chicken goulash with gravy:


  1. Wash the chicken fillet and cut into oblong strips. Salt and pepper.
  2. Fry the meat a little until browned.

  3. Grate the carrots and finely chop the onion. Sauté chopped vegetables in vegetable oil.
  4. Combine meat, sautéed vegetables, spices: allspice, ground pepper, bay leaf. Pour in about 2 cups of water so that the meat and vegetables are slightly covered with water.

  5. Make the gravy. In half a glass of warm water, dilute tomato paste (or pureed tomatoes), flour and sour cream. Mix the ingredients.
  6. Pour the gravy into the almost cooked meat, stirring constantly. The gravy should thicken.
  7. Simmer for another 3-4 minutes, add salt to taste. If the gravy is very thick, you can dilute it with water.
    Goulash with gravy is ready.
  8. Ready chicken goulash is served with almost any side dish: pasta, mashed potatoes, cereals.

Chicken fillet goulash- This is a delicious meat gravy with pieces of meat. Goulash is served as a side dish with rice, pasta, buckwheat, mashed potatoes... Different meats are used to prepare the side dish, some prefer beef, some prefer pork, some prefer chicken. To prepare chicken gravy, use fillet or brisket.

Vegetarians prepare gravy from mushrooms and vegetables.

Ingredients:

  • Chicken fillet - 500 gr.
  • Onion (large) - 1 pc.
  • Bell pepper - 2 pcs.
  • Carrots - 1 pc.
  • Tomato paste - 2 tbsp. l.
  • Ketchup - 2 tsp.
  • Vegetable oil for frying.
  • Ground pepper, barbecue seasoning - to taste.

Cooking method:

  1. Cut clean chicken fillet into small pieces.
  2. Chop the peeled onion into thin strips.
  3. Three carrots on a coarse grater or on a Korean carrot grater.
  4. Cut the sweet pepper into small pieces.
  5. Now in a small bowl, mix tomato paste, ketchup, salt and pepper, stir until smooth.
  6. Preparing the gravy
  7. First of all, fry the onion over low heat until golden brown.
  8. Next, add the carrots to the onions and fry until the carrots are completely cooked through, stirring constantly.
  9. The next step is to add the chicken fillet to the pan and fry everything for 5 minutes.
  10. When the chicken fillet gets a golden crust, pour our sauce into the frying pan, mix and add two glasses of cold water, again salt, pepper, and add seasonings. We set the fire to maximum.
  11. After boiling, leave the goulash to simmer over low heat under the lid for 15 minutes. During this time, stir the goulash twice so as not to burn to the bottom.
  12. Serve the finished dish with the side dish that your loved ones love - rice, mashed potatoes, pasta, etc.

Bon appetit!

Chicken fillet goulash

Ingredients:

  • chicken fillet - 500-600 g
  • carrots - 1 pc.
  • onion - 1-2 pcs.
  • garlic - 1-2 cloves
  • Sunflower oil - 3 tbsp.
  • water - 1.5 tbsp.
  • sour cream - 2 tbsp.
  • tomato paste - 1 tbsp.
  • flour - 1 tbsp.
  • bay leaf - 1-2 pcs.
  • salt - to taste
  • pepper - to taste

Preparation:

  1. Prepare the ingredients.
  2. Cut the chicken fillet into small pieces. Place in a heated frying pan and lightly fry in vegetable oil.
  3. Add grated carrots, finely chopped onions and garlic to the meat. Stir and fry for 5-7 minutes. Reduce heat.
  4. Add sour cream, tomato paste and flour to the meat, mix well and simmer for another five minutes.
  5. Then pour water into the pan, stir carefully, add salt, bring to a boil and leave to simmer over low heat for 20 minutes. At the end, add bay leaf and spices to the goulash.
  6. Serve with side dish and fresh vegetables. Bon appetit.

Chicken goulash with gravy

I prepared this wonderful dish the other day and realized that now chicken goulash with gravy has settled in my house for a long time. The recipe for this chicken goulash is incredibly simple, it cooks quickly, it took me no more than 35-40 minutes to do everything. To make the goulash, I used chicken fillet, but I’m sure any other part of the chicken will work, even with a bone. But in this case it is better to chop the chicken into small pieces. This will reduce the overall cooking time and also make these portioned pieces easier to eat.

Ingredients:

  • 400 g chicken fillet
  • 1 large carrot
  • 1 small onion
  • 1 glass of water (300 ml)
  • 1 tablespoon of tomato paste (without a slide)
  • 1 tablespoon flour (not heaped)
  • 1 teaspoon sugar (not full)
  • 1.5 teaspoons salt
  • 25 ml sunflower oil

How to cook chicken goulash with gravy:

  1. As I already indicated, the recipe is simple, and also quite quick. Wash the chicken meat and cut into pieces. I cut the fillet into fairly large cubes measuring 3.5-4 cm. If you use other parts of the chicken, the pieces in this case will be much larger, but this will only affect the cooking time, it will increase, but I will write about this in more detail below.
  2. Peel the carrots and grate them on a coarse grater. Although you can just as successfully grate it finely, this does not affect the taste of the dish. Now regarding the onion. I don't really like adding it to dishes, but goulash without onions won't be goulash. My way out of the situation was to simply grate the onion on a fine grater; you can see the resulting mass in the photo with a bunch of carrots. In this form, the onion is not felt in the goulash, but its taste and aroma are present.
  3. Heat a deep frying pan of small diameter or a saucepan, add sunflower oil. Place meat, carrots and onions in a saucepan. Fry over medium heat for 7 minutes, stirring frequently.
  4. We need to prepare the ingredients for the gravy, so we reduce the heat to low and quickly mix the water with the tomato paste and flour. Using a fork, shake the liquid thoroughly to break up all the flour lumps. We also add salt and sugar to the liquid.
  5. Place our “chatterbox” in a saucepan with the chicken and increase the heat a little. Bring the gravy to a boil and then simmer the chicken over moderate heat for about 25 minutes. Here it should be clarified that the stewing time directly depends on the size of the pieces of meat and on what parts of the chicken we use. In any case, the chicken should be checked for doneness before turning off the heat. The finished meat will be soft and tender, it can be easily separated into fibers. If the meat is on the bone, it should easily separate from the bone.
  6. Our chicken goulash with gravy is ready. The best side dish for this dish is mashed potatoes. The gravy turned out very good, with a moderately pronounced sweet and sour taste. This goulash sauce is very tasty to pour over any porridge, potatoes and pasta. Bon appetit!

Chicken fillet goulash

Ingredients:

  • 500 g chicken fillet
  • 100 ml vegetable oil
  • 1 large onion
  • 2-3 cloves of garlic
  • 1 tsp. dried oregano
  • 1 tbsp. l. soy sauce
  • 1 tbsp. l. Worcestershire sauce (or 1 more tbsp soy sauce)
  • 3-4 tbsp. l. mayonnaise (or sour cream)
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 3 tbsp. l. flour
  • 300 ml water

Preparation:

  1. Pour oil into a heated frying pan, add diced onion, lightly fry until transparent, add finely chopped garlic, fry it a little so that it just gives off the smell, and add the chicken breast there. (Cut it into pieces approximately 2x2 cm in size). 500 g of chicken fillet is approximately one large breast. Add spices: salt, pepper, oregano. Stir the contents of the pan regularly.
  2. When the fillet pieces begin to brown and the onion turns golden, add the sauces, stir vigorously, add sour cream (mayonnaise) and stir again, allowing the mixture to evaporate slightly.
  3. Sprinkle with flour, stirring with a spatula. When the flour is combined with the rest of the ingredients, add water. Vary the volume of water as desired: some people like thicker goulash, others, on the contrary, thinner. The finished dish can be supplemented with herbs - dill, parsley, cilantro, etc. to your taste.

Chicken goulash with gravy

Ingredients:

  • Chicken fillet - 600 gr.
  • Onion - 2 pcs.
  • Carrots - 1 pc.
  • Garlic - 2 cloves
  • Water - 1.5 cups
  • Sunflower oil - 3 tbsp. spoons
  • Tomato paste - 1 tbsp. spoon
  • Sour cream - 2 tbsp. spoons
  • Bay leaf - 2 pcs.
  • Flour - 1 tbsp. spoon
  • Pepper

How to cook chicken goulash with gravy:

  1. Let's take a closer look at how to cook chicken goulash with gravy.
  2. Cut the chicken into small pieces. Heat the oil in a frying pan and lightly fry the fillet.
  3. Grate the carrots, finely chop the onion and garlic. Add carrots, onion and garlic to the chicken, mix well and fry for about 7 minutes, then reduce the heat slightly.
  4. Then add flour and stir fry for 1 minute. Then add sour cream and then tomato paste. Mix well and simmer for 7 minutes.
  5. Pour in water, salt and mix carefully. When the water boils, reduce the heat to low and simmer for 20 minutes. At the very end, add bay leaf and spices.
  6. Chicken goulash with gravy is ready. Serve with a side dish such as mashed potatoes.

Chicken fillet goulash

Ingredients:

  • Chicken fillet - 500-600 g
  • Carrots - 1 pc.
  • Onion - 1-2 pcs.
  • Garlic - 1-2 cloves
  • Sunflower oil - 3 tbsp. l.
  • Water – 200 ml
  • Sour cream - 2 tbsp. l.
  • Tomato paste - 1 tbsp. l.
  • Flour - 1 tbsp. l.
  • Bay leaf - 1-2 pcs.
  • Salt, pepper - to taste

Preparation :

  1. Cut the chicken fillet into small pieces. Place in a heated frying pan and lightly fry in vegetable oil.
  2. Add grated carrots, finely chopped onion and garlic to the meat. Stir and fry for 5-7 minutes.
  3. Add sour cream, tomato paste and flour to the meat, mix well and simmer for another five minutes.
  4. Then pour water into the pan, add salt, bring to a boil and leave to simmer over low heat for 20-25 minutes. At the end, add bay leaf and spices to the goulash.
  5. The dish can be served with any side dish. Bon appetit!

Orange chicken goulash with sour cream

A simple and delicious chicken goulash recipe that goes perfectly with any side dish and brightens up any dish. It is prepared with a sauce that does not contain flour. The sauce turned out thick and orange due to the fact that the vegetables were bright and well boiled. The chicken was lightly fried in a little oil so it was still juicy. Both kids and adults will love this goulash.

Ingredients:

  • bell pepper 1 pc.
  • chicken fillet 300 g
  • sour cream 30 g
  • dill 15 g
  • chicken broth 150 ml
  • carrots 2 pcs.
  • sugar 10 g
  • vegetable oil 15 g
  • tomatoes 5 pcs.
  • garlic 2 teeth
  • onion 1 pc.

Making goulash from juicy chicken fillet with sour cream sauce:

  1. Prepare food. If you don’t have chicken fillet at home, you can make goulash with any meat.
  2. Chop all the vegetables: finely chop the onion, grate the carrots, cut the tomatoes and bell peppers into cubes. Heat 1 tbsp in a frying pan. vegetable oils. First fry the chopped garlic cloves for a couple of seconds, then add the onions and carrots, and last add the tomatoes and peppers to the pan. Pour chicken broth into the frying pan and reduce the sauce by about 2 times. Salt and add a little sugar to taste.
  3. Cut the chicken fillet into thin long strips, marinate it with finely chopped dill, salt and vegetable oil. Fry until golden brown in a hot frying pan.
  4. Grind the sauce in a blender, add sour cream. If you need to reduce the calorie content of a dish, then replace the sour cream with low-fat yogurt or add nothing at all. This sauce has a rich taste and no additives.
  5. Pour the sauce into the frying pan, add the chicken fillet and boil everything together for 2-3 minutes. Cool slightly.
  6. Serve the finished goulash with mashed potatoes, pouring thick sauce over everything. This is a classic combination of products, you can't help but like it. Bon appetit!

Chicken fillet goulash with champignons

Chicken fillet goulash with champignons is a simple and homemade delicious dish. A real “lifesaver” for housewives overloaded with housework or busy making money. The food is clear, satisfying and healthy. Homemade very tasty! Both small children and adult aunts and uncles will eat this. Whichever way you look at it, there are only advantages everywhere.

Ingredients:

  • Sour cream: 100 g
  • Onions: 1 pc.
  • Carrots: 1 pc.
  • Champignons: 300 g
  • Chicken fillet: 500 g
  • Wheat flour: 1 tbsp. spoon
  • Tomato paste: 1 tbsp. spoon
  • Salt: (to taste)
  • Ground black pepper: (to taste)
  • Refined sunflower oil: 2 tbsp. spoons

Preparation:

  1. Finely chop the onion, grate the carrots, and fry in vegetable oil.
  2. Add and also lightly fry pieces of washed and dried chicken fillet, cut into small slices.
  3. Now add clean champignons, chopped in the same way as chicken fillet.
  4. Add tomato paste.
  5. Pour in hot liquid. Salt and season with spices. Bring to a boil, reduce heat and simmer for 15-20 minutes.
  6. Combine sour cream with flour. Add to the goulash, stir so that there are no lumps. Simmer for another 10 minutes.

Bon appetit!

Tender chicken breast goulash with gravy - recipe

Ingredients for goulash:

  • chicken breast – 2 pcs.
  • onion – 1 pc.
  • carrots – 1 pc.
  • tomato paste – 3 tablespoons
  • vegetable oil
  • boiled water – 2 cups
  • salt, pepper, chicken seasoning - to taste

Preparation:

  1. Preparing the ingredients: Wash the chicken fillet and cut into small cubes. Peel onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
  2. Sauté the onion in vegetable oil in a frying pan over low heat until golden brown, then add the carrots and continue frying until tender. At the very end, add tomato paste and mix everything together.
  3. In a separate frying pan with a small amount of oil, fry the chicken breast for about 5 minutes until cooked on both sides, add salt and pepper. Add fried onions, carrots and tomato paste to the chicken and fill with water. The chicken should be completely covered.
  4. Simmer over low heat for 15 minutes and the dish is ready. Anything is suitable as a side dish - mashed potatoes, buckwheat, rice or pasta.

Bon appetit friends!

Chicken fillet goulash

Ingredients:

  • chicken fillet - 700-800 grams;
  • broth - 400 ml;
  • bell pepper (preferably red) - 2-3 pieces;
  • onion - two large heads;
  • paprika - 1 tablespoon;
  • garlic - a couple of cloves;
  • tomato paste - 1 tablespoon;
  • greens (dill and parsley).

Preparation:

  1. Let's start by preparing the products: rinse the chicken fillet and remove the chaff, remove the seeds from the bell pepper, peel the onion and garlic too.
  2. Dry the chicken fillet with paper towels and cut into small pieces. Their shape is not important: they can be cut into cubes, or into strips.
  3. Cut the bell pepper into strips, the onion into half rings, and the garlic into thin slices.
  4. Fry the chicken fillet in vegetable oil: over high heat, adding a small amount of sunflower oil. There is no need to fry the chicken; the meat should remain juicy. You can add a little salt to give the meat some flavor. Take the pieces of fried fillet into a separate bowl, but do not pour out the oil, we will need it.
  5. Fry vegetables in chicken oil. This does not need to be done for long - 3-4 minutes will be enough. After this, add paprika to the vegetables. Add chicken fillet to them.
  6. Salt and pepper, add coarsely chopped herbs to the chicken goulash with gravy, mix and cover. Place on very low heat and simmer for 15-20 minutes. After this, give more time for the goulash to brew.

Chicken goulash

Chicken goulash contains:

  • Chicken breast – 3 pcs.;
  • Onions – 2 pcs. medium size;
  • Carrots – 1 pc. medium size;
  • Tomato paste – 3-4 tbsp. (or 1-2 medium sized tomatoes);
  • 1-2 tbsp. wine vinegar - optional
  • 1-2 tbsp. flour;
  • 0.5 tbsp. water or meat broth;
  • Salt, pepper and other seasonings - to taste;
  • Fat or vegetable oil for frying.

Method for preparing chicken goulash:

  1. We clean the onion, cut it into thin quarter rings, or small cubes - whatever you like.
  2. Peel the carrots and grate them on a coarse grater.
  3. In a deep frying pan, fry the onions and carrots until half cooked.
  4. While they are frying, rinse the chicken breasts and cut into small cubes.
  5. Place the chopped chicken breasts in a frying pan with the onions and carrots and fry for a couple of minutes.
  6. Add tomato paste or tomatoes and all seasonings to the pan. Mix everything thoroughly and fry for a couple more minutes, stirring constantly so as not to burn.
  7. Add flour, mix. Gradually, in a thin stream, pour cold water.
    At the same time, we also stir continuously so that there are no lumps. Simmer for 10 minutes so that the flour cooks through.
  8. When serving, the goulash can be served immediately with a side dish, or placed separately in a deep plate so that you can add more.