Chicken goulash with tomatoes. Delicious chicken goulash with tomato sauce

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.

Let me make a reservation right away: I prepared a small portion of chicken goulash, literally enough for 3 servings. Therefore, if you cook according to this recipe, then increase the amount of ingredients proportionally. 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 glasses of water and two tablespoons of flour and paste. 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 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

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.

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.

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.

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.

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.

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 made from 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), stir, 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 a 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.

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:

Cut clean chicken fillet into small pieces.
Chop the peeled onion into thin strips.
Three carrots on a coarse grater or on a Korean carrot grater.
Cut the sweet pepper into small pieces.
Now in a small bowl, mix tomato paste, ketchup, salt and pepper, stir until smooth.
Preparing the gravy
First of all, fry the onion over low heat until golden brown.
Next, add the carrots to the onions and fry until the carrots are completely cooked through, stirring constantly.
The next step is to add the chicken fillet to the pan and fry everything for 5 minutes.
When the chicken fillet gets a golden crust, pour our sauce into the frying pan, mix and add two glasses of cold water, salt and pepper again, add seasonings. We set the fire to maximum.
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.
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:

Prepare the ingredients.
Cut the chicken fillet into small pieces. Place in a heated frying pan and lightly fry in vegetable oil.
Add grated carrots, finely chopped onions and garlic to the meat. Stir and fry for 5-7 minutes. Reduce heat.
Add sour cream, tomato paste and flour to the meat, mix well and simmer for another five minutes.
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.
Serve with side dish and fresh vegetables. Bon appetit.

Chicken goulash with gravy

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:

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.
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.
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.
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.
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.
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:

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.
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.
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:

Let's take a closer look at how to cook chicken goulash with gravy.
Cut the chicken into small pieces. Heat the oil in a frying pan and lightly fry the fillet.
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.
Then add flour and stir fry for 1 minute. Then add sour cream and then tomato paste. Mix well and simmer for 7 minutes.
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.
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 :

Cut the chicken fillet into small pieces. Place in a heated frying pan and lightly fry in vegetable oil.
Add grated carrots, finely chopped onions and garlic to the meat. Stir and fry for 5-7 minutes.
Add sour cream, tomato paste and flour to the meat, mix well and simmer for another five minutes.
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.
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:

Prepare food. If you don’t have chicken fillet at home, you can make goulash with any meat.
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.
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.
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.
Pour the sauce into the frying pan, add the chicken fillet and boil everything together for 2-3 minutes. Cool slightly.
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:

Finely chop the onion, grate the carrots, and fry in vegetable oil.
Add and also lightly fry pieces of washed and dried chicken fillet, cut into small slices.
Now add clean champignons, chopped in the same way as chicken fillet.
Add tomato paste.
Pour in hot liquid. Salt and season with spices. Bring to a boil, reduce heat and simmer for 15-20 minutes.
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:

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.
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.
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.
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:

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.
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.
Cut the bell pepper into strips, the onion into half rings, and the garlic into thin slices.
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.
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.
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:

We clean the onion, cut it into thin quarter rings, or small cubes - whatever you like.
Peel the carrots and grate them on a coarse grater.
In a deep frying pan, fry the onions and carrots until half cooked.
While they are frying, rinse the chicken breasts and cut into small cubes.
Place the chopped chicken breasts in a frying pan with the onions and carrots and fry for a couple of minutes.
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.
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.
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.

Some recipes for Hungarian goulash often contain potatoes and bell peppers. In addition, beef (if desired) and tomatoes are usually used to prepare it. We suggest trying the Ukrainian variation of this dish and replacing the beef with chicken in the goulash. This chicken dish will be more budget-friendly without losing its excellent taste. Garlic, herbs and spices will spread such aromas throughout your kitchen that everyone at home will not be able to sit still! And I hope that for now, through the contemplation of the photo, I can interest you in this culinary recipe. You can serve goulash with any porridge or pasta, but always before or!

Poultry dish ingredients:

1 kg chicken thighs,
3 onions,
3 cloves of garlic,
1 carrot,
greens (onion, parsley),
spices - to choose from,
500 ml water,
salt,
black pepper,
sunflower oil (for frying),
25 grams of adjika (tomato paste),
60 grams of flour.

How to cook chicken goulash, step by step

Let's start with cutting and trimming the meat. Remove the skin from the chicken thighs, remove the bones, veins and ichor. This somewhat painstaking procedure will allow you to obtain nice, juicy and tender meat in the future. After that, cut it into medium-sized cubes.

Now let's do the vegetables. Peel the garlic, onions and carrots. We will grate the carrots on a larger grater so that they are noticeable in the dish and, with their brightness, give it a more appetizing and attractive appearance.

Cut the young garlic lengthwise and chop it. We remember that if garlic is fried in a frying pan, it may lose both taste and aroma. Therefore, it is best to stew it with vegetables or meat.

Cut the onions into half rings, and chop the parsley and green onions.

Having prepared all the products, we proceed to the main process. Heat a frying pan with oil and fry the chicken parts over low heat (40 minutes). Be sure to salt and pepper them during the process.

Transfer the finished meat to a saucepan, where the future goulash will be stewed.

Sautéing is prepared as follows: onions and carrots are fried and flour is added. Depending on the intensity of the fire - do not forget to stir regularly - 5-10 minutes are enough to give the contents a golden hue (after frying the meat, you should wash the pan or use another one, otherwise the vegetables will burn on it).

The flour in the recipe is needed to thicken the gravy. It needs to be fried in oil until brown and then combined with vegetables.

Fill the sauté with water, add adjika and stir.

Then add salt, garlic and let the gravy boil a little.

After that, pour it into the pan with the meat, bring it to a boil, wait another 10-15 minutes, turn off the stove and add spices and herbs to the goulash.

The aromatic and appetizing Ukrainian chicken goulash is ready!

Prepare chicken goulash with gravy using this recipe - it's simple, quick and very tasty!

You can prepare many delicious dishes from chicken meat. If the question is what to make from chicken quickly, but at the same time it will turn out very tasty and the whole family can feed the dish - goulash will be an excellent choice.

In our cuisine, goulash today is what was called gravy in Soviet times. Dishes are prepared according to the same principle: the base (it can be chicken, fish or meat) is pre-fried or stewed, then tomato paste, sour cream, flour are added, all this is simmered over low heat until thickened and the result is a liquid second course in sauce . Often a variety of vegetables are added to goulash - in addition to the classic onions and carrots, there can be bell peppers, tomatoes, zucchini and much more. In our recipe we suggest using carrots, onions and garlic - the goulash turns out tasty, thick and very aromatic.

After cooking you will receive 3 servings
Cooking time: 30 minutes 30 minutes

Ingredients:

chicken fillet, 500 g
onion, 1-2 pcs.
garlic, 1-2 cloves
carrots, 1 pc.
water, 1.5 cups
vegetable oil, 3 tbsp.
sour cream, 2 tbsp.
wheat flour, 1 tbsp.
tomato paste, 1 tbsp.
bay leaf, 1-2 pcs.
black pepper

How to cook chicken goulash with gravy:

Cut the chicken fillet into small pieces of any shape, place it in a frying pan with heated oil and fry, stirring, until lightly browned on all sides.

Peel the carrots, onions and garlic, chop or grate the carrots, chop the onion into half rings, chop the garlic, first crushing it with the back of a knife (this will give more flavor).

Add the prepared vegetables to the frying pan with the chicken, stir, and fry for 5-7 minutes over medium heat.

Add flour to the pan, stir, add tomato paste, sour cream, stir again and simmer the goulash for another 5 minutes.

Serve the finished chicken goulash hot, with or without a side dish.

Goulash is an originally Hungarian dish. To give this version of goulash a Hungarian flavor, add bell pepper cut into checkers and use ground paprika for spices.