Is It Better to Make Beef or Chicken Goulash
Chicken goulash is a satiating chicken stew with a paprika based sauce and peppers. Healthy, colorful and absolutely delicious!
Jump to:
- Ingredients
- Instructions
- Top tips
- Serving suggestions
- Variations
- Leftovers
- Frequently asked questions
- You might also like these recipes
- Recipe
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We have stew for dinner at least a couple of times every week during fall and winter (like the BEST slow cooker beef stew, or my favorite vegetable stew with dumplings).
It's so hearty, warming and comforting, and it's probably one of my favorite types of dishes this time of year.
Chicken goulash is a perfect stew to serve up old chilly days, and I love how quick and easy it is to make.
Ingredients
Peppers: I like to use green and red peppers, but any sweet peppers will do.
Canned diced tomatoes: This is the base for the sauce in the dish. You can also use tomato sauce if that's all you have available.
Onion, garlic, bay leaf: Added for fantastic flavors. Can be omitted or substituted if you don't like them or are unable to eat them.
Chicken thighs: I use boneless, skinless chicken thighs for this recipe. It has a lot of flavor, and cooks easily. You can also use chicken breast, which is leaner but also carries less flavor.
Sweet paprika: Goulash is usually made with Hungarian sweet paprika, which can be found in most large supermarkets, or here on Amazon. Regular paprika can also be used.
Instructions
Start by preparing your ingredients. Slice the onions, and dice the peppers and chicken into bite sized pieces. Grate or finely chop the garlic.
Heat up a little oil in a pot, and cook the chicken until it's browned all over, and almost cooked through. Remove the meat from the pot and set it aside.
To the empty pot, add peppers and onions, and sauté these for a few minutes, or until the onion is soft and translucent. Add grated garlic and paprika, and sauté for another 30 seconds or until fragrant.
Add the canned diced tomatoes, the bay leaf and the cooked chicken to the pot, stir to combine the ingredients, and cover it with a lid. Leave the goulash to simmer for about 10 minutes, or until the vegetables have softened and the chicken has cooked through.
Season to taste with salt and pepper, and discard the bay leaf before serving.
Top tips
Here is all of my best advice to help you succeed with this recipe:
- Make sure to cook the chicken through completely. Undercooked chicken is not safe to eat.
- Leave some time for the ingredients to cook together at the end. This is a key step to allow all the flavors to blend together.
- Remember to add salt and pepper to taste towards the end, or the dish might be a little bland.
Serving suggestions
Chicken goulash can be served in a bowl without any sides. However, side dishes can also help make the meal a little more interesting and filling.
I think this dish would pair really well with dumplings or rice, and alternatively some roasted vegetables. My personal favorite is garlic bread, but crusty bread, breadsticks or diner dolls also work well. You can also add a yogurt sauce on the side.
Variations
Here are some of my favorite variations of the dish, to help you change things up:
Vegetarian: You can omit the chicken, or replace it with other ingredients. You might also want to check out my vegetable goulash, which is meat free.
Extra vegetables: You can add additional vegetables to the dish as well. Try adding carrots, zucchini or mushrooms.
Spicy: Make a spicy chicken goulash by adding finely chopped chili, or red pepper flakes to the dish.
Other cuts of meat: I love to make a goulash with chicken thighs, but you can use any cut of meat, including chicken breast or drumsticks, diced turkey, or even beef chunks.
Leftovers
Leftover chicken goulash stores well in a sealed container in a refrigerator for up to 4 days. You can also freeze it for up to 6 months. Defrost and reheat the dish before serving.
You can easily double or triple the recipe to make a big batch and freeze some of it. This is a fantastic way to prepare meals ahead for future busy days.
Frequently asked questions
What's the difference between sweet paprika and regular paprika?
They are both similar, but sweet paprika is, as you would expect, milder and sweeter than regular paprika.
Can you make goulash with chicken?
Absolutely. Goulash is typically made with beef, but you can use any cut of meat that you like.
You might also like these recipes
- Vegetable Goulash
- Slow Cooker Goulash
- Slow Cooker Chicken Stew
- Spanish Chicken Stew
- Chicken paprikash – Paprika chicken
- Sausage and Bean Stew
- Chicken Curry Pasta
- Chicken and Bacon Pasta Bake
If you make this recipe, make sure to post a photo to Instagram with#hintofhealthy!
Recipe
Chicken Goulash
Chicken goulash is a satiating chicken stew with a paprika based sauce and peppers. Healthy, colorful and absolutely delicious!
Prevent your screen from going dark
- 1 lb chicken thighs, boneless and skinless (500 g)
- 2 peppers
- 1 (14 oz) can of diced tomatoes (400 g)
- 3 tablespoons sweet paprika
- 2 small onions (or 1 large)
- 1 bay leaf
- 3 garlic cloves
- salt, pepper to taste
-
Start by preparing your ingredients. Slice the onions, and dice the peppers and chicken into bite sized pieces. Grate or finely chop the garlic.
-
Heat up a little oil in a pot, and cook the chicken until it's browned all over, and almost cooked through. Remove the meat from the pot and set it aside.
-
To the empty pot, add peppers and onions, and sauté these for a few minutes, or until the onion is soft and translucent. Add grated garlic and paprika, and sauté for another 30 seconds or until fragrant.
- Make sure to cook the chicken through completely. Undercooked chicken is not safe to eat.
- Leave some time for the ingredients to cook together at the end. This is a key step to allow all the flavors to blend together.
- Remember to add salt and pepper to taste towards the end, or the dish might be a little bland.
- Leftover chicken goulash stores well in a sealed container in a refrigerator for up to 4 days. You can also freeze it for up to 6 months. Defrost and reheat the dish before serving.
Calories: 179 kcal Carbohydrates: 10 g Protein: 24 g Fat: 5 g Saturated Fat: 1 g Cholesterol: 108 mg Sodium: 108 mg Potassium: 562 mg Fiber: 3 g Sugar: 3 g Vitamin A: 2833 IU Vitamin C: 51 mg Calcium: 40 mg Iron: 2 mg
Source: https://www.hintofhealthy.com/chicken-goulash/
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