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.

Today we will tell you one of the simplest, but very effective ways to prepare a delicious lunch for the whole family. We present a step-by-step recipe, thanks to which you can prepare juicy and tasty, quite dietary goulash from chicken breast. 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 dietary nutrition, our recipe for delicious and juicy chicken breast goulash with gravy will be useful.

Many people believe that the diet is tasteless and meager - this is not true. The dishes are no less appetizing and aromatic, and they also contain a reduced calorie content.

Very often, for lunch or dinner, we like to cook goulash with chicken breast in sour cream sauce and tomato paste. Of course, this slightly increases the overall calorie content of the dish, but the taste is indescribable.

Calories in chicken breast goulash

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, and tomato paste.

The table shows approximate 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 missing amino acids. Even novice cooks can prepare delicious goulash from chicken breast in sour cream sauce; all you need to do is exactly follow the step-by-step instructions with photos.

Ingredients

• Whole chicken breast on the bone - 1 pc.
• Sour cream 15% fat – 5 heaped teaspoons
• Tomato paste – 5 heaped teaspoons
• Flour - 2 tbsp.
• Medium carrot - 1 pc.
• Onion - 1 pc.
• Pepper
• Seasonings
• Water – 2 glasses

Cooking

Step 1.

Remove the skin from the breast in advance. 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, the breast for goulash or cutlets, the back for a delicious soup. This works out cheaper than buying individual chicken parts from the store.

Using a kitchen knife, separate the fillet from the bone.

Step 2.

Cut the onion into half rings. This makes it tastier and more aromatic. In the finished dish, the onion looks very appetizing.

Step 3.

Three carrots on a coarse grater. We deliberately do not fry the vegetables; we put them in the goulash raw. Firstly, they will retain more nutrients. 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. Take a couple of spoons (it doesn’t matter which of these ingredients you use).

Step 5.

Pour 2 glasses of cold water, add tomato paste and sour cream, stir with a whisk. Add flour or starch there and beat to remove lumps.

Step 6.

Cut the breast into easy-to-eat pieces.

Goulash is a Hungarian dish made from different types of meat with vegetables. Traditionally, it is classified as a soup, so goulash is prepared with sour cream or tomato sauce. Today I want to cook an incredibly delicious chicken goulash with gravy according to our family recipe. The meat turns out very tender and juicy, it just melts in your mouth. Thanks to the addition of flour and spices, the sauce becomes thick and aromatic.

VIDEO: How to cook the most delicious chicken goulash with gravy

Chicken goulash with gravy goes well with any side dish. I prefer to serve chicken goulash with boiled potatoes or homemade noodles. If desired, you can add bell peppers, mushrooms or green peas to the chicken goulash with gravy.

Ingredients:

• 600 g chicken fillet
• 1 onion
• 1 carrot
• 2 cloves garlic
• 2 tbsp. l. tomato paste
• 2 tbsp. l. sour cream
• 2 tbsp. l. wheat flour
• salt to taste
• 0.5 tsp. ground black pepper
• 0.5 tsp. chicken seasonings
• 1 bay leaf
• 3 allspice peas
• a few sprigs of dill and parsley
• 100 ml vegetable oil

How to cook chicken goulash with gravy:

Wash the meat and dry it with napkins. Remove membranes from the chicken fillet and cut into small cubes.

Peel and wash the garlic cloves. Let's cut them into thin slices. Wash the dill and parsley and chop finely. Add salt, spices, chopped garlic and herbs to the chopped chicken. Stir and leave the meat for 30 minutes to marinate and soak in the aromas of spices.

Meanwhile, peel the vegetables. Cut the onion into quarter rings and the carrots into strips, following the recipe for chicken goulash with gravy.

Pour half the sunflower or olive oil into the frying pan and pour the chopped vegetables into it. Stirring, saute them over low heat until soft.

Then pour the sautéed onions and carrots into a dry pan.

Pour the remaining vegetable oil into the frying pan. Let it warm up properly and pour the marinated chicken into the pan. Stirring the ingredients occasionally with a spatula, fry the meat until golden brown.

Add the chicken fillet to the pan with the sautéed vegetables.

In a separate bowl, bring water to a boil. Add hot water to the pan until it completely covers our ingredients.

Cover the dish with a lid and place on medium heat. After boiling, reduce the heat to low and continue to simmer the chicken fillet goulash with gravy for 20 minutes.

At this time, combine sour cream, tomato paste and wheat flour.

Mix thoroughly until the mixture is thick and homogeneous.

When the chicken fillet goulash with gravy has simmered for 20 minutes, add tomato and sour cream sauce. For flavor, add allspice peas and bay leaves.

Preparation

Sometimes housewives combine pork with chicken or add mushrooms to the dish. The components of such tandems complement each other favorably and at the same time make it possible to balance the BJU index and the calorie content of the dish. These delicacies are most often prepared with white gravy.

To prepare a hearty chicken goulash that will amaze you with the taste of meat and gravy, start by deboning the meat from the chicken carcass and preparing all the other ingredients indicated in the list of necessary products. Place the prepared meat in a bowl and cover with cling film to prevent a crust from forming on the product. After cutting the carcass, wash your hands and remove the skeleton and skin, because they will not be used.



Wash and cut the carrots into strips, then add the chopped onion to it.



Cut the chicken fillet into cubes. Salt the workpiece and season it with paprika.



In a hot frying pan, fry onions and carrots in vegetable oil.



Once the vegetables are soft and lightly browned, add the meat to them. Fry the meat over high heat for two minutes, then reduce the heat and fry the contents of the pan for about three more minutes.



After the specified time has passed, add flour and fry the delicacy with it for another minute. Stir constantly during this time, and at the end add water and add tomato paste.



Stir the goulash thoroughly, then bring the gravy to a boil, add salt to taste, a whole clove of garlic and a bay leaf. From this moment, simmer the dish over low heat until cooked for fifteen minutes.



Serve delicious chicken goulash as a sauce for pasta, potatoes or porridge immediately after stewing. The finished treat will look just as appetizing as the product in the photo. Bon appetit!

KBJU and composition for the entire dish

White chicken meat is a capricious product. It is very easy to dry it out when frying. At the same time, chicken breast is an excellent dietary meat that suits literally everyone. I suggest cooking chicken fillet in sauce with vegetables. Tender, juicy, simple.

Compound

• 500 g chicken fillet
• 1 carrot
• 2 onions
• 1 sweet pepper
• 2 tablespoons tomato paste
• salt, ground black and red pepper
• vegetable oil for frying

Preparation

Cut the chicken fillet into 2x2 cm cubes. Cut the onion and carrots into small cubes. Remove the seeds and stem from the pepper and cut into small pieces. Fry the meat in hot oil until white, transfer with a slotted spoon to a saucepan (thick-bottomed saucepan, deep frying pan).

Fry the onion in the remaining oil in the frying pan until translucent and transfer to the meat. The pan should be kept on very low heat so that the pieces of meat do not cool down. Carrots and bell peppers are fried next for 3-4 minutes.

we send them there to the meat. Now you need to add salt (I used 1 teaspoon of salt without topping), pepper to taste (instead of ground red pepper, you can take half a fresh hot pepper, but it’s quite spicy, I sprinkled quite a bit of both). Add gas slightly, dilute the tomato paste in 150 ml of boiling water and pour over the meat and vegetables.

Bring to a boil, reduce heat and simmer for 30 minutes. As a side dish, in my opinion, boiled rice is best, but it’s also good with any porridge, pasta, potatoes or vegetables.

Note

The amount of vegetables can be increased according to your taste. Green beans feel good in this dish; they are blanched for 2-3 minutes in boiling water and combined with chicken. You can make goulash from any part of the chicken, trim the meat from the bones, cut into pieces and go!
Bon appetit!