I cooked 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 for everything about everything. For the preparation of goulash, I used chicken fillet, but I am sure that any other parts of the chicken will do, 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 besides, such portioned pieces are easier to eat.
I’ll make a reservation right away, I prepared a small portion of chicken goulash, literally for 3 servings. Therefore, if you cook according to this recipe, then proportionally increase the amount of ingredients. For example, I used 400 g of chicken fillet and, accordingly, 1 glass of water + 1 tablespoon of tomato paste + 1 tablespoon of flour. And you, for example, will have 1 kg of chicken. Accordingly, you will need 2 cups of water and two tablespoons of flour and pasta. But first things first. So let's go.
Ingredients:
- 400 g chicken fillet
- 1 large carrot
- 1 small onion
- 1 glass of water (300 ml)
- 1 tablespoon tomato paste (no slide)
- 1 tablespoon flour (no slide)
- 1 teaspoon sugar (not full)
- 1.5 teaspoons salt
- 25 ml sunflower oil
How to cook chicken goulash with gravy
As I have already indicated, the recipe is simple, and also quite fast. My chicken meat and cut into pieces. I cut the fillet into fairly large cubes of 3.5-4 cm. If you use other parts of the chicken, then 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.
We clean the carrots and three on a coarse grater. Although you can grate it with the same success on a fine one, this does not affect the taste of the dish. Now for the bow. I don't really like to add it to dishes, but goulash without onions will not be goulash. My way out of the situation - I just grated 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 in goulash is not felt, but its taste and aroma are present.
We heat a deep frying pan of a small diameter or a saucepan, add sunflower oil. We put meat and carrots with onions in a saucepan. Fry over medium heat for 7 minutes, stirring frequently.
We need to prepare the ingredients for the gravy, so reduce the heat to a minimum and quickly mix the water with the tomato paste and flour. Using a fork, shake the liquid well in order to break up all the flour lumps. We also add salt and sugar to the liquid.
We send our “talker” to the stewpan to the chicken and slightly increase the fire. Bring the gravy to a boil and then simmer the chicken over moderate heat for about 25 minutes. It should be clarified here that the stewing time directly depends on the size of the pieces of meat and on which parts of the chicken we use. In any case, before turning off the fire, the chicken should be checked for readiness. The finished meat will be soft and tender, it can be easily divided into fibers. If the meat is on the bone, then it should easily separate from the bone.
Goulash is a Hungarian dish, a cross between a soup and a second. May the Hungarians forgive me for such sacrilege, but I decided to cook chicken fillet goulash. Of course, in translation, goulash means shepherd's soup and can only be prepared from beef meat with vegetable filling of what grows around. Traditionally, red paprika and hot peppers are added to goulash, but in my version there are also carrots, tomatoes and tomato paste.
Many people don't want to use tomatoes in a recipe, as the acid hardens the potatoes. But I decided to boil the potatoes separately and added them to the finished dish. In general, goulash, like borscht, will turn out different for all housewives - thicker or more liquid. Experiment and treat your family.
To cook chicken fillet goulash with gravy, take all the products on the list.
Cut the chicken fillet into cubes and fry in vegetable oil until lightly browned.
Then add onions and carrots, fry for 7 minutes, salt to taste.
Chop the young garlic and bell pepper and add to the meat with onions. You can simply squeeze the garlic through the garlic press.
After a few minutes of frying, add ground paprika, tomato paste and chopped tomato without skin. To neutralize the acid, add a teaspoon of sugar, hot sauce to taste. Mix everything and fry for a couple of minutes.
Pour water or broth over the roast so that the water covers the meat and vegetables by a couple of fingers. Let simmer for a few minutes until vegetables are soft.
Separately, boil the potatoes until tender.
When serving, combine potatoes with gravy and sprinkle with herbs.
Chicken goulash is ready. Bon Appetit!
Goulash is a traditional Hungarian dish and is made from various types of meat with vegetables. Since it is considered a thick soup, it comes with a tomato or sour cream sauce by default. This dish is very juicy and full of flavors of various flavors. Today we will cook it from chicken in tomato sauce.
Cut the chicken fillet into small pieces.
Onion cut into half rings of medium thickness.
Pepper cut into strips, I had only green, but you can use any of your choice.
Cut carrots into small sticks.
Finely chop the garlic and dill.
Put chicken, herbs and garlic in a deep plate. Season with adjika and add 1.5 teaspoons of salt. Mix everything and leave to marinate for 15-20 minutes.
Heat a frying pan with olive oil and fry the marinated chicken meat over high heat for about 5-7 minutes, stirring occasionally.
Separately, fry the vegetables over medium heat. First onions for about 5 minutes, then add sweet peppers and carrots, fry for another 5 minutes.
Dilute 2 tablespoons of tomato paste in a glass of water and mix well. Pour into a pan with vegetables and meat, cover and simmer for 20 minutes.
You can serve chicken goulash as an independent dish or with some kind of side dish. I have it in the photo as a garnish.
Bon Appetit!
Did you know that white chicken meat is considered the lowest calorie and dietary protein? Perhaps that is why chicken breast meat is considered the main ingredient in many dietary dishes. This product contains almost no fat, saturates well, nourishes the body with proteins, is suitable for almost everyone, but is especially recommended for those who monitor weight or adhere to a dietary diet.
I cook chops or meat in Italian from such meat, but chicken breast goulash is considered a particularly favorite dish in my family.
White chicken meat belongs to culinary specialists to special products. It should be able to cook it correctly: otherwise, the finished dish may turn out dry or tough. Experienced housewives say that after cooking, the finished chicken breast meat should be kept for some more time in the broth or sauce in which it was cooked. That is why chicken breast goulash is juicy and tender.
I prefer to cook goulash with vegetables: it turns out not only tasty, but also quite nutritious and healthy.
Ingredients to prepare this meat product with vegetable gravy, you will need the following:
- half a kilogram of chicken breast;
- carrots - 1 pc.;
- a pair of bulbs;
- sweet bell pepper (I prefer red);
- a couple of spoons of tomato paste;
- a mixture of peppers, salt;
- vegetable oil.
Step by step cooking recipe:
- My chicken breast, dry it with a paper towel, cut into small cubes.
- I cut onions and carrots into small cubes, pepper shredded into thin strips.
- In a frying pan, I fry the pieces of chicken breast until white, with the help of a slotted spoon I strain the meat from the oil and transfer it to a container with a thick bottom.
- In the oil remaining in the pan, fry the onion until a transparent color and shift it to the meat.
- I fry carrots and peppers in oil for 4 minutes, send them to a container with meat and onions.
- Add salt and spices and mix. I dilute tomato paste in 150 ml of liquid and pour meat with vegetables.
- I bring the goulash to a boil, reduce the heat to a minimum and simmer the meat in the gravy for half an hour.
Calorie content per 100 g - 97 kcal.
I prefer to serve boiled rice as a side dish for this dish, but this particular goulash goes well with pasta and buckwheat porridge.
Tip: Tomato paste can be replaced in the recipe with sauce, especially for those who prefer a meat dish with a sour taste.
Important: it is advisable to add a little pepper to this dish, as excessive spiciness can spoil the taste. You can also add a small piece of chili pepper, replacing the mixture of peppers in the recipe.
It's delicious: chicken breasts with potatoes in the oven.
Fragrant and dietary chicken breast goulash is obtained in sour cream sauce. This meat dish will be tender and juicy, and at the same time low in calories.
I am preparing the following ingredients:
- large chicken breast;
- a pair of bulbs;
- one carrot;
- 5 tablespoons of sour cream;
- a teaspoon of tomato paste and flour;
- 8 cloves of garlic;
- seasoning, salt, spices.
Before cooking, I cool the chicken breast for several hours in the refrigerator or half an hour in the freezer.
Cooking method:
- I cut the breast into small cubes, I cut the garlic into large slices. In a separate container, I mix the meat, garlic and seasoning, set aside to marinate for half an hour. I take any seasoning for chicken, but it should contain turmeric and cinnamon.
- I cut the onion into small cubes, rub the carrots on a medium-sized grater. I pass the vegetables over low heat in vegetable oil until soft.
- I transfer the pickled chicken to the pan with vegetables, mix and fry the mixture until the meat is browned.
- I mix sour cream with tomato paste and flour, grind to a homogeneous consistency until the lumps disappear.
- I introduce boiling water into the sour cream mixture in a ratio of 1: 1 and mix quickly to avoid peeling.
- I introduce the sauce into the finished meat and let it simmer for about 10 minutes over low heat. After turning off, I let the meat stand for a while in the sauce, soak in the flavors.
Per 100 g - 99 kcal.
This goulash can be served at the table with any side dish, but I especially like any vegetable.
See also: cottage cheese and carrot casserole in the oven.
On those days when I don’t have time to cook dinner, kitchen appliances come to the rescue, in particular, a slow cooker. Cooking chicken goulash in a slow cooker does not require a lot of time and attention from the hostess.
The main ingredients of chicken goulash from the slow cooker are:
- chicken breast - 3 pcs.;
- carrots - 2 pcs.;
- 3 heads of onions;
- sweet red pepper;
- a mixture of peppers;
- a tablespoon of flour and tomato paste;
- vegetable oil;
- salt.
Goulash is prepared in a slow cooker in the following way:
- Shred onions and carrots in half rings, fry in vegetable oil until half cooked.
- I cut the chilled chicken fillet into cubes, add seasoning, flour, spices.
- I spread the meat in a multicooker bowl, add fried vegetables, chopped peppers, tomato paste, bay leaf.
- I introduce half a glass of water into the mixture, close the lid of the multicooker and set the “Extinguishing” mode for two and a half hours.
- After the beep about the end, I let the meat stand a little more in the slow cooker.
For 100 g -107 kcal.
This goulash can be served at the table as an independent dish, but I like its combination with millet porridge cooked in baked milk.
It turns out very tasty potato casserole with mushrooms in the oven, I recommend it!
I hope you enjoyed my chicken breast goulash recipes, dear readers. Perhaps you cook such goulash in a special way and with interesting flavor combinations? We will be happy to try cooking goulash according to your recipes, we will be happy to test your culinary experiments.)) Share your culinary skills with us, it is possible that you are ready to recommend our recipes to your friends and acquaintances in social networks and not only.
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Today we will tell you one of the simplest, but very effective ways to cook a delicious dinner for the whole family. We present a step-by-step recipe, thanks to which you can cook a juicy and tasty, quite dietary chicken breast goulash. The whole cooking process will not take you much time, and as a result you will get a happy and well-fed family.
For anyone who prefers diet food, our recipe for a delicious and juicy chicken breast goulash with gravy will be useful.
Many people think that the dietary diet is tasteless and poor - this is not true. The dishes are no less appetizing and fragrant, besides, they contain a reduced calorie content.
Very often, for lunch or dinner, we like to cook goulash with chicken breast in sour cream sauce and with the addition of tomato paste. Of course, this slightly increases the overall calorie content of the dish, but the taste is indescribable.
The calorie content and nutritional value of juicy chicken breast goulash are calculated per 100 grams of the finished dish, which includes chicken breast, flour, sour cream, tomato paste.
The table shows guide values. The BJU of a dish can vary significantly, depending on the additional ingredients used.
How to cook chicken breast goulash
Chicken breast is a product rich in protein, there is practically no fat in it (if you remove the skin), it perfectly satisfies the appetite and replenishes the missing amino acids. Even novice cooks can cook delicious chicken breast goulash in sour cream sauce, all you need to do is follow the step-by-step instructions with the photo exactly.
Step 1.
Remove the skin from the breast first. We wash the meat under the tap with cold water.
Tip: buy a whole chicken carcass. At home, cut it into separate parts (thighs, wings, back, breast, drumstick). Thighs, wings and drumsticks are suitable for baking, a breast for goulash or meatballs, the back will go for a delicious soup. It's cheaper than buying individual pieces of chicken from the store.
Using a kitchen knife, separate the fillet from the bone.
Step 2
Onion cut into half rings. So it comes out tastier and more aromatic. In the finished dish, the onion looks very appetizing.
Step 3
Three carrots on a coarse grater. We intentionally do not fry vegetables, we put them raw in goulash. Firstly, they will retain more useful substances. Secondly, fried in oil, they will provide additional calories, but why do we need them?
Step 4
Chicken breast goulash will not thicken unless flour or starch is added to it. We take a couple of spoons (it doesn’t matter which of these ingredients to use).
Step 5
Pour 2 glasses of cold water, put tomato paste and sour cream there, stir with a whisk. Add flour or starch there, beat to remove lumps.
Step 6
Cut the breast into bite-sized pieces.
Step 7
We put everything in a saucepan and put it on fire. Don't forget to salt, pepper and add your favorite spices. Let goulash with chicken breast simmer over low heat for about half an hour.
Serve with buckwheat, rice or pasta. And do not forget to add fresh vegetables, then your lunch will become really healthy and nutritious.
Tags: Dinner dishes, Dinner dishes, European cuisine
This very tasty, fragrant dish is easy and simple to prepare, and therefore cooks with any experience can easily master it.
It is customary to call goulash either a liquid second course or a thick soup, and many people love it because of the abundance of delicious sauce in which meat or poultry is stewed. In our case, it will be chicken, namely chicken breast. Chicken breast goulash is a light dish from all points of view: easy to prepare and not very high in calories, but incredibly tasty and appetizing.
You can serve such chicken breast goulash with any side dish - potatoes or mashed potatoes, rice, buckwheat, etc.
1.5 cups boiling water
1 chicken breast
1 cup tomato sauce
1 carrot and onion
1/2 cup sour cream
40 ml vegetable oil
2 tbsp flour
pepper, salt
How to cook chicken breast goulash:
Cut the chicken breast fillet into medium-sized square or rectangular pieces, but do not grind.
Peel and cut onions and carrots, onions - in half rings, carrots can be rubbed on a coarse grater.
Mix tomato sauce with sour cream.
In a deep frying pan, heat the oil, fry the chicken until lightly browned over high heat, then add the carrots and onions, fry for another 5 minutes, stirring occasionally.
Pour the flour to the chicken with vegetables, mix, pour the tomato with sour cream, mix again, pour boiling water, salt and simmer the goulash under the lid for 15-20 minutes, stirring occasionally.
Pepper and season the goulash with bay leaf for 5-7 minutes before the end of the stew.
Serve hot chicken breast goulash with garnish.
Bon Appetit!
You can add tomatoes, bell peppers, potatoes to such goulash - then you can serve it without a side dish. In the order of adding additional products, be guided by the required time for their preparation.
Friends, how do you cook chicken goulash? Share your recipes for such a wonderful dish in the comments.
Partner news
For those who follow the figure or for some reason do not eat beef and pork, below is diet goulash recipe from chicken breast. It turns out very tasty, despite its simplicity.
Grocery list:
- chicken breast;
- 2 onions;
- Greek or any other natural yogurt, or sour cream 2 tbsp. l.;
- tomato paste or ketchup 3 tbsp. l.;
- flour or starch (corn or potato) 5 tbsp. l.;
- salt and spices;
- butter;
- water 2.5 tbsp.
Cooking process:
We clean the chicken breast from skin and fat, separate from the bone.
Cut into small pieces and fry in vegetable oil.
Peel and cut the onion into small pieces.
Put the chicken into the bowl with the onions.
Pour the water into a bowl, using a whisk, stir in the yogurt, ketchup, starch and spices.
Pour the chicken with the onion mixture.
Cook over low heat for about an hour.
Serve with pasta.
You can take any spices, I used suneli hops, a mixture of peppers and Provence herbs in this recipe.
Bon Appetit!
Step-by-step recipes for cooking chicken goulash with gravy in a pan and in a slow cooker: options for delicious chicken goulash with gravy from sour cream and tomato paste, with and without flour, with mushrooms and pickles
2018-04-06 Oleg MikhailovGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
10 gr.
9 gr.
carbohydrates
5 gr.142 kcal.
Option 1: Classic Chicken Goulash with Gravy
A recipe with a thick tomato-vegetable sauce is considered the base for making goulash. As a side dish, it is usually served with large pasta or boiled potatoes. Dried sweet peppers in the form of small slices are added in large quantities to the original gravy, but we leave this ingredient to your discretion, use it to taste or refuse it altogether.
Ingredients:
- six hundred grams of chicken steam;
- two tablespoons of tomato and the same amount of sour cream;
- large onion and carrot;
- pepper, ground and a mixture of spices for chicken, total - a teaspoon;
- Bay leaf;
- several sprigs of young parsley and dill;
- oil, sunflower - half a glass;
- flour of any kind - two tablespoons;
- salt and a couple of cloves of garlic.
Step by step chicken goulash recipe with gravy
Finely chop the peeled garlic, rinse the herbs, shake off the moisture and chop. Remove the films from the washed and dried fillet, cut the meat into small, slightly oblong slices and put in a bowl. Sprinkle with spices and herbs, add salt and mix. Leave it warm for thirty minutes.
Dissolve onions in rings, carrots - in the form of straws, it is not worth rubbing, for the sake of the beauty of the dish, in extreme cases, use a grater for Korean cuisine salads. Heat half the oil in a regular frying pan, put in it and slowly sauté the vegetables until golden color and transfer to a saucepan or kettle.
After adding the rest of the oil, and without adding temperature, fry the chicken until it becomes moderately ruddy. Transfer to a saucepan with vegetables and put it on the stove. Pour boiling water, completely covering all the products with water, bring to a boil. Add the garlic, simmer for twenty minutes, cover with a lid and turn down the heat.
Sour cream, flour and tomato are the components of the gravy. Combine them and mix, if desired, add 5-6 peas of allspice. Together with lavrushka, spread the sauce for goulash and stir, leave for ten minutes, without changing the temperature.
Option 2: Easy Chicken Goulash with Pan Gravy - A Quick Recipe
For the sake of speed of cooking, we refuse to marinate chicken for a long time. Also, do not use meat that was previously frozen - with some types of soy sauces, such chicken does not become softer, but acquires a peculiar, not the best smell.
Ingredients:
- the pulp of one chicken breast;
- two tablespoons of soy concentrate and three - vegetable oil;
- a spoonful of thick tomato;
- spices for chicken dishes;
- large lettuce;
- two garlic cloves;
- parsley, allspice and salt.
How to quickly cook chicken goulash with gravy in a pan
After carving the carcass, separate the white fillet, cut into narrow and short sticks into a bowl. Pour in the soy sauce and half the oil, add the onion half rings. Stir, leave for ten minutes to marinate.
Peel the garlic and chop finely. Heat the remaining oil in a pan and put the garlic in it first, and after a minute, the chicken along with the marinade. Heat until moisture evaporates and the first blush on the crust.
Add the tomato to the meat, salt and mix. Pour in water, boiling better, simmer for ten minutes under the lid and put allspice and bay leaf. We warm up for three minutes and serve goulash hot.
Option 3: Chicken goulash with gravy in a slow cooker
A treat for all times and all tastes, you just have to use the right tomato for gravy. Choose not a sour product of the highest quality, but choose the amount to your liking. For example, use only 2/3 of the indicated norm at the beginning, and after taking a sample in the middle of the last stage, you can add the rest. A good way to do this is to heat a teaspoon of oil in a frying pan and lightly sauté the tomato on it, then season the goulash with it and heat it for at least five minutes.
Ingredients:
- chicken trimmings (fillet of any parts of the carcass) - 600 grams;
- two large onions;
- three tablespoons of wheat flour and thick tomato sauce;
- sour cream of medium or high calorie content - 120 grams;
- a little vegetable oil;
- a spoonful of salt and three pinches of pepper, freshly ground.
How to cook
We use a relatively large amount of onion, so peel and chop it smaller, sprinkle lightly with salt and leave it in a bowl for now, uncovered. Cut the chicken from the bones, remove the skin and films, dissolve in the form of cubes, finely.
The cooking mode at the beginning is “Baking”. Lubricate the bowl with oil and pour in no more than a spoonful. Heat the oil for a couple of minutes and fry the chicken well, then add the onion and leave the food for five minutes, tightly covered with a lid.
Pour in the flour and mix, you don’t need to specifically mark the time, just what you need to prepare the sauce is enough. Mix sour cream with tomato and half a glass of water, salt the chicken, pour in the sauce.
Change the cooking program to stewing, lasting thirty minutes. There is time to prepare a side dish, any, at your discretion. Leave the finished goulash on the heating, but not for long.
Option 4: Chicken goulash with sour cream sauce
This goulash will be remembered by everyone who still remembers childhood and the drawn-out call of the kindergarten teacher: “Obe-e-ed”. Preparing goulash is extremely simple, the recipe does not contain any rare products - why not remember your childhood?
Ingredients:
- sour cream, calorie content of 20 percent - three spoons;
- 400 grams of white chicken, preferably not frozen;
- three cloves of garlic;
- medium-sized bulb;
- salt and a pinch of pepper.
Step by step recipe
Cut the fillet into short sticks so that the fibers are as short as possible. Put in a pot and lightly salt, add quite a bit of heated water, simmer the meat for five minutes, no more.
Chop the onion with a high-speed blender, add to the chicken and mix, keep the heat very low. As soon as a strong onion aroma begins to come out, lay out and mix sour cream with chicken, add grated garlic and pepper.
Stew in sour cream sauce for a short time, up to three minutes, then pour boiling water flush with the meat and slowly simmer under the lid, up to half an hour in time.
Option 5: Chicken Goulash with Tomato Paste Sauce
Instant goulash, in the sense that the recipe does not involve marinating or unusual cooking methods. It is very convenient to use this recipe as a base one, if you need a larger portion, you just need to proportionally increase the number of products and extend all the indicated time intervals by no more than a quarter.
Ingredients:
- carcass of a small broiler chicken;
- one large carrot;
- a quarter of a garlic head;
- spoon with a slide of tomato;
- refined, lean oil;
- bulb, salad variety;
- small pepper and, to taste, a little salt.
How to cook
When cutting the carcass, small trimmings may remain, use them and add the fillet from any part, up to a total mass of 450 grams. Rinse the pulp and dissolve into cubes. We cut the peeled onion in the same shape, but smaller in size. Carrots, peeling off the peel, rub with a large-mesh grater.
First, fry only the chicken, do not pour a lot of oil, three tablespoons is enough. If you didn’t cut off the fat when cutting, then reduce this amount by half. After seven minutes of frying, lay out the vegetables, salt and pepper, stew all the products together.
A blush appeared on the onion slices - put a tomato in the pan and add a quarter cup of water. We simmer for three minutes and add two hundred milliliters of boiling water, put the garlic and bay leaf cut into slices. Simmer under the lid on low heat for another twenty minutes and season with finely chopped young parsley.
Option 6: Chicken Goulash with Pickled Tomato Paste Sauce
The gravy in this goulash is somewhat unusual, the taste is peculiar. With proper density, such goulash is very good with crumbly cereals.
Ingredients:
- strong salted cucumbers - four things;
- large white onion;
- 150 milliliters of mild tomato sauce;
- a spoonful of flour;
- five hundred grams of chicken;
- a glass of broth;
- salt, parsley and pepper;
- a quarter cup of oil;
- three cloves of garlic.
Step by step recipe
Pulp, pitted and peeled, washed and cut like on beef stroganoff - elongated sticks. After warming up a couple of minutes over medium heat, first a dry frying pan, then with oil, put it in it and fry with occasional stirring.
We cut the onion into quarters of rings, put it on the meat when it is noticeably browned. We warm up for about five minutes, and during this time we cut the cucumbers into strips. We simmer this time for up to five minutes, then, slightly shifting the food and freeing the bottom of the pan, pour out and fry the flour.
Add tomatoes, salt, pepper and stir. Pour in the broth, add the grated garlic. Stew goulash under the lid, up to forty minutes, depending on the parts of the bird used.
Option 7: Chicken Goulash with Mushroom Cream Sauce
The specified grade of mayonnaise implies that the product is prepared in accordance with the requirements of GOST, contains at least 67% oil and, necessarily, mustard oil. If in your case the mayonnaise is prepared according to a different recipe and there is no desire to look for Provencal, add a spoonful of hot mustard sauce to it and mix thoroughly.
Ingredients:
- 180 grams of champignons;
- half chicken breast - about 350 grams;
- a mixture of mayonnaise "Provencal" and sour cream - half a glass, in a ratio of 1: 1;
- two very large white onions;
- spices for cooking mushrooms;
- two garlic cloves and a spoon, without a slide, salt.
How to cook
Mix salted sour cream, mayonnaise, peeled finely chopped onion and half the garlic in a deep bowl. We wash the chicken and dissolve it smaller, the shape of the pieces is not critical. We mix with the marinade and leave for forty minutes, and if there is a marinator, we load it into it for two long cycles.
We cut the second, remaining onion and mushrooms for sautéing, smaller mushrooms, and onions into thin half rings. Fry them for seven minutes in hot oil, after which we spread the chicken, along with the marinade.
Stew and fry for a quarter of an hour, as the liquid boils away, turning over with a slotted spoon. Pour a glass of chicken broth or just water, add salt and put spices of your choice. Cook for another twenty minutes, covered with a lid. Serve goulash with potatoes or pasta.
Option 8: Chicken goulash with gravy in a slow cooker with mushrooms
Do you love bright flavors? Then collect the products according to the list, this is exactly the kind of goulash you offer you. The dish will come out even tastier if chicken skin, garlic and unrefined oil do not disgust you. Fry the peel at the very beginning until a very thick blush, and while putting it on a plate, add it at the last stage. Use only half a serving of tomato, and add half a spoonful of grated garlic to the sour cream.
Ingredients:
- pulp cut from chicken thighs - 350-400 grams;
- large, brightly colored carrot;
- a quarter kilogram of mushrooms;
- incomplete glass of high-fat sour cream;
- a spoonful of flour;
- onion, onion - one large head;
- not sour tomato paste, to taste - up to half a glass;
- oil, vegetable and any natural broth.
Step by step recipe
Peel and rinse the carrots and onions, cut into smaller pieces, in the form of cubes. We cut the mushrooms in the same way, but twice as large, and the chicken - arbitrarily, as you like.
We heat one and a half tablespoons of oil in any mode to choose from: “Baking” or “Frying”, after a minute we lower the onions and carrots into it and put the chicken in exactly the same interval. Stir, wait for the release of a large amount of juice and put the mushrooms.
Lowering the lid of the appliance, simmer for exactly ten minutes, add spices and be sure to salt, put the tomato and pour it with warmed broth. Stir, leave for twenty minutes under the lid in the "Extinguishing" mode.
Mix sour cream with flour, put in a bowl and simmer goulash for another ten minutes. Top with a handful of dill or other herbs, if desired, chopped shortly before serving.
