Chicken Goulash

58 Reviews
98% would make this recipe again

A chicken stew with peppers, onions, and potatoes in a tomato-paprika sauce.

Outside its native Hungary, where it is known as «gulyás» and is served as a hearty thick soup, goulash [pr. GOO-lahsh] is a stew made with beef or other meat and vegetables, flavoured with lots of very fresh sweet or spicy Hungarian paprika, giving it a pungent aroma.

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Ingredients

??? onions, thinly sliced ???
??? garlic, chopped ???
??? tomatoes, deseeded and diced ???
??? yellow or red sweet peppers, cut into match-like strips ???
??? chicken breasts, boneless, skinless, cut into 3 cm cubes ???
??? butter, unsalted ???
??? olive oil ???
??? paprika ???
??? ground cumin ???
??? chicken broth, or more ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? potatoes, peeled and cut into cubes ???
??? sour cream [optional] ???

Method

  1. Prepare the vegetables : thinly slice the onions, chop the garlic, deseed and dice the tomatoes, and cut the peppers into match-like strips. Cut the chicken into 3 cm cubes.
  2. Heat the butter and olive oil in a large, heavy-bottomed pot over high heat. Sauté the meat until it is well browned on all sides, about 8-10 min, then transfer the cubes to a plate.
  3. Lower the heat to low, add the onions, and cook, stirring occasionally until they are well cooked, about 15 min. Return the meat to the pot, add the paprika and cumin, then cook 1 min with stirring. Add the chopped garlic, tomatoes, and peppers, then pour in the broth. Season with salt and pepper. Stir well to combine.
  4. Cook, covered, over very low heat, stirring occasionally, until the meat is tender and the sauce has thickened, about 30 min, adding some broth if needed to keep a moist environment.
  5. Peel the potatoes, cut them into cubes, then add them to the pot and cook an additional 30 min. Adjust the seasoning.
  6. Serve with a dollop of sour cream (optional).

Nutrition Facts Table

per 1 serving (440 g)

Amount

% Daily Value

Calories

370

Fat

10 g

15 %

Saturated 3 g
+ Trans 0.1 g

16 %

Cholesterol

90 mg

Sodium

230 mg

10 %

Carbohydrate

33 g

11 %

Fibre

5 g

20 %

Sugars

8 g

Net Carbs

28 g

Protein

38 g

Vitamin A

50 %

Vitamin C

165 %

Calcium

6 %

Iron

26 %
More info

Claims

This recipe is :
Excellent source of  :
Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Fibre, Folacin, Manganese, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Source of  :
Calcium, Copper, Vitamin D
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½
Meat and Alternatives 4
Fats 1 ½
More info
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Reviews

58 Reviews (54 with rating only) 98% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
january 23, 2016 | I would make this recipe again

Excellent recipe! I did add 1 tsp siracha sauce, left out the potatoes and served it with ww large egg noodles. I also did not cook it as long. I like my veg el dente. I just stir fried the chicken till almost done, added the veg, garlic and spices for a min to coat the veg and chicken then added the chicken broth and let it cook 10 min, made the sauce thicker with 1 tsp cornstarch in a bit more chicken broth.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

great taste

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Love this recipe. So does my hubby and our son. It's easy to make and makes for a complete meal in one pot. With a side salad it's delicious.

Useful 1

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