Goulash from chicken is a modern version of the same Hungarian hot, created by shepherds many years ago. Times have changed, and prolonged cooking under the sky has changed into a comfortable environment, and dried beef - for poultry. Having preserved the aromas of the Magyar cuisine, the dish became domestic, pleases the fans of simple and satisfying food.
How to cook chicken goulash?
Goulash from chicken with gravy is a popular family dish, for cooking which does not require special skills. You can choose any part of the flesh of the bird carcass, a traditional set of vegetables, a couple of pinch spices and ingredients for a thick sauce. Technically simple - it is based on the principle of cutting, frying and extinguishing, and takes no more than half an hour.
Ingredients:
- hips - 700 g;
- carrots - 1 piece;
- onion - 2 pieces;
- vegetable oil - 70 ml;
- tomato paste - 80 g;
- flour - 1 tbsp. a spoon;
- water - 600 ml;
- a pinch of black pepper;
- a handful of fresh parsley;
- bay leaves - 2 pcs.
Preparation
- Cut the thighs into slices and fry until redness for 10 minutes.
- Grind vegetables in butter, connect with hips, pour half of the liquid, season with spices and put out for 15 minutes.
- Warm up the flour, place the paste, liquid, stir, hold a couple of minutes on the fire and connect it to the ground.
- Goulash from the chicken garnish with greens.
Goulash soup from chicken
Goulash from chicken fillet will serve as the basis of Hungarian pottage. Add a strong broth, bright spices, vegetables, and the dish will get a different version: fresh meat will be soaked with aromas, potatoes will add satiety, and pepper - taste and brightness. A thick brew will appear as a hot, replacing a full dinner for three people, created within an hour.
Ingredients:
- fillets - 500 g;
- onion - 1 piece;
- Bulgarian pepper - 1 pc .;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- tomato paste - 80 g;
- broth - 600 ml;
- fat - 60 g;
- pinch of paprika;
- handful of dill.
Preparation
- Cut the fillets into pieces and fry until they are red.
- Vegetables cut large.
- Carrot, pepper and onions combine with meat and put out.
- Fry potatoes and combine with the main mixture.
- Enter the spices and tomato paste, and five minutes later the beef broth.
- Tomite for a quarter of an hour, after which the goulash from the chicken must be brewed.
- After 15 minutes, sprinkle with herbs and serve to the table.
Chicken goulash with mushrooms
Goulash from chicken breast is an endless field for culinary fantasies. Mushrooms, rosemary and a pinch of cinnamon will turn the usual homemade concoction into a fragrant masterpiece worthy of a festive table. Such a combination will aesthetically, economically, shorten cooking time to half an hour and allow you to enjoy a dish with French charm to a family of three.
Ingredients:
- breast - 450 g;
- carrots - 1 piece;
- onion - 1 piece;
- mushrooms - 250 g;
- a clove of garlic - 2 pieces;
- tomato sauce - 100 ml;
- vegetable oil - 60 ml;
- rosemary - 1 teaspoon;
- pinch of cinnamon.
Preparation
- Before you make a goulash from a chicken, cut the breast into cubes and fry until a crispy crust.
- Combine with chopped vegetables and fried mushrooms.
- Season the goulash from the chicken with spices, pour in the sauce and simmer for 15 minutes.
Goulash with chicken and sour cream
A variety of dishes from poultry meat is amazing. Special sauces and delicate taste are given by sauces: they not only supplement the side dishes, but also protect the pulp from drying out, leaving the product soft. An example of a correct recipe will be a goulash from a chicken breast in sour cream sauce , thanks to which any hostess will serve juicy meat for half an hour.
Ingredients:
- fillet - 550 g;
- carrots - 1 piece;
- onion - 1 piece;
- tomato - 2 pcs .;
- sour cream - 80 g;
- flour - 1 tbsp. a spoon;
- vegetable oil - 40 ml;
- water 60 ml;
- peas of black pepper - 5 pcs.
Preparation
- Cut the fillets and vegetables, put them in a frying pan and light up a little.
- Warm up the flour, add sour cream, liquid, mix and mix with the mass.
- Season, put the crushed tomatoes, and cook for 15 minutes.
- As a side dish to chicken goulash, use pasta.
Goulash made from chicken liver
Chicken goulash involves the use not only carcases of the bird, but also offal. Liver - a popular subproduct since Soviet times, is still actively used in home cooking, thanks to its special nutritional properties. Financially available, has a stock of useful trace elements, it, in combination with gravy, perfectly complement the garnish of cereals .
Ingredients:
- liver - 500 g;
- onion - 1 piece;
- carrots - 1 piece;
- vegetable oil - 50 ml;
- bay leaves - 2 pcs .;
- peas of black pepper - 5 pcs .;
- feathers of green onions - 4 pcs .;
- pinch of paprika;
- flour - 100 g;
- water 400 ml.
Preparation
- Liver clear of the films, cut into segments and roll in flour.
- Fry, combining with vegetables and spices.
- Pour the water, simmer for 20 minutes until the sauce is thick.
- Before serving, decorate with green onions.
Goulash made from chicken stomachs
Goulash from stomachs of chicken with gravy - economical, but very tasty option of using by-products. Long quenching for one and a half hours makes the ingredient soft and juicy, and properly selected sauce, adds density and aromas. You can use different gravy, but following the traditions of Hungarian cuisine, the most appropriate is the tomato.
Ingredients:
- stomach - 800 g;
- onion - 2 pieces;
- tomato paste - 80 g;
- vegetable oil - 50 ml;
- water - 1 l;
- bay leaves - 2 pcs .;
- a handful of green parsley;
- by the paprika and basil pinches;
- sugar - 1 teaspoon.
Preparation
- Stomach clean and divide.
- Fry in oil, pour in liquid, season with spices and simmer for half an hour.
- Put the onions in a mixture of chopped onions and prolong cooking by as much.
- Put a paste in the dish, sugar and a couple of minutes on the stove.
- Season with herbs and serve.
- Chicken goulash is a recipe that perfectly matches any garnish.
Goulash made from chicken hearts
Preparation of goulash from a chicken can significantly diversify the daily diet, if you master the technique of processing a variety of its components, which are simply created for the meat base. Hearts, brilliantly suited to this role, perfectly cope with it, harmoniously combined with a traditional vegetable set of sweet pepper, garlic and thick gravy.
Ingredients:
- hearts - 800 g;
- Bulgarian pepper - 2 pieces;
- onion - 1 piece;
- a clove of garlic - 4 pieces;
- tomato paste - 80 g;
- water - 800 ml;
- fat - 40 g.
Preparation
- Separate the hearts, put them in a frying pan with fat and fry until they are red.
- Pour in liquid and hold on fire for about half an hour.
- Separately, save the crushed vegetables by adding the paste.
- Connect all the ingredients together and cook for 15 minutes.
Chicken goulash in multivarquet
Chicken goulash in the multivark - a relevant variant of the classic meal for busy people. Of course, this recipe is different from traditional outdoor fire extinguishing, but the result is no worse. The three-hour cooking will make the food tender and juicy, and the evenly distributed temperature will fix the effect. Three full portions will be a full meal.
Ingredients:
- fillets - 600 g;
- carrots - 1 piece;
- Bulgarian pepper - 2 pieces;
- tomato sauce - 100 ml;
- water - 70 ml;
- oil - 50 g;
- flour - 50 g;
- bay leaves - 2 pcs .;
- pepper peas - 5 pcs.
Preparation
- Vegetables in a pan and place in a bowl multivark.
- Sirlow the fillets with flour and combine with vegetables.
- Pour in liquid, sauce, season with spices and cook in "Quenching" mode for 2.5 hours.