Delicious and hearty dish, goulash from chicken fillet, cooks quickly, comes to any side dish and hassle in the process delivers a little. Chicken is perfectly combined with a variety of spices and all kinds of additives, because even the most unskillful culinary expert can not even spoil the gravy.
How to cook chicken goulash?
Goulash from chicken breast, the basic recipe, is prepared without any frills. If you master a minimalistic version of the dish, you can try to experiment with additives.
- A simple chicken goulash with gravy is prepared in three stages: preparing the ingredients, roasting and frying until soft.
- Diversify the composition of gravy by adding sour cream, cream sauce, tomato juice or pasta.
- To make the delicious goulash from the chicken come off more nutritious, add the auxiliary components: mushrooms and vegetables, for example, zucchini, eggplant, pepper, tomatoes.
Goulash with chicken breast and gravy
The simplest goulash from chicken fillet with gravy is prepared without any frills. Given that this meat has a neutral taste, you can try to diversify the composition of treats with spices or dried herbs. The ideal spice that fits well with chicken is recognized as turmeric or a ready-made curry mixture.
Ingredients:
- fillets - 500 g;
- onion - 1 piece;
- carrots - 1/2 pcs .;
- salt, pepper, turmeric;
- butter - 50 g;
- flour - 1 tbsp. l .;
- frying oil.
Preparation
- Cut the fillet into medium pieces, put it on a hot frying pan.
- Fry until the liquid evaporates.
- Pour a little oil, toss the chopped onion and carrots, toast to a golden crust, put into a brazier.
- In a clean dry frying pan, heat the flour to cream color, add butter, fry for 1 minute, pour in ½ tbsp. water, boil the mixture, pour over to the meat.
- Add 10 minutes of water to the brazier.
Goulash of chicken in sour cream sauce
Correctly cooked goulash from chicken with sour cream turns out gentle and very fragrant. The dish is suitable for pasta and cereal. Saturation adds turmeric and fresh herbs. The clove of garlic does not spoil the dish exactly, it is possible to cook in the same dish, without shifting it to the brazier. The number of ingredients is calculated on 4 portions.
Ingredients:
- fillets - 500 g;
- onion - 1 piece;
- turmeric, salt;
- garlic - 1 tooth;
- green onions - 4 feathers;
- greens of dill - ½ beam;
- sour cream - 200 ml;
- frying oil.
Preparation
- Cut the fillet, fry until the liquid evaporates, pour in the oil.
- Add chopped onion and chopped garlic.
- Fry until meat is ready, turn off the fire.
- Slowly introduce sour cream, stir, add chopped greens and feathers of onions.
- Goulash from chicken fillet should stand under the lid for 10 minutes.
Chicken goulash with cream
Chicken goulash in a creamy sauce with cheese is an unusually tasty dish, which is eaten with lightning speed. A thick piquant gravy perfectly combines with spaghetti. The choice of spices is better limited to salt and ground with a mixture of peppers, and it is better not to save on cheese, parmesan will add unusual notes.
Ingredients:
- fillets - 500 g;
- onion - ½ pcs .;
- cream - 150 ml;
- flour - 1 tbsp. l .;
- Parmesan - 100 g;
- butter - 50 g;
- salt and a mixture of peppers.
Preparation
- Cut the fillet into thin strips, fry, add chopped onions and vegetable oil.
- In a separate dry frying pan, brown the flour, add butter, thin with a thin trickle of cream, warm until thick, add grated Parmesan, simmer for 3 minutes.
- Pour in the frying creamy cheese sauce, stir, season with salt and pepper, turn off the fire, cover.
- Serve goulash from cream and chicken fillet after 10 minutes.
Chicken goulash with tomato paste
An approximate version of the traditional Hungarian dish is a chicken breast goulash with tomato paste. Bright and rich taste perfectly complement any garnish and transform the most fresh or bored dish. In the sauce you can add carrots and sweet peppers, a little bit of hot chili does not hurt, on the contrary, will add spice.
Ingredients:
- fillets - 500 g;
- onions, carrots, sweet peppers - 1 pc .;
- tomato paste - 1 tbsp. l .;
- water - 1 item;
- garlic - 1 tooth;
- hot pepper - 1/2 pcs .;
- salt, turmeric, pepper;
- oil for frying;
- sugar - 1 pinch.
Preparation
- Sliced fillets, add butter, chopped onions, peppers and grated carrots.
- Chop the garlic and hot pepper into the frying pan.
- In water, dissolve the paste, pour into the meat, sprinkle with a pinch of sugar. To simmer at minimum fire for 5-7 minutes.
- Season with salt, spices, infuse for 10 minutes.
Chicken goulash with mushrooms
The ideal combination of ingredients - goulash from chicken fillet and mushrooms, in a creamy cheese sauce company. Unusual treats immediately become a favorite in every family, it will be appreciated by every fan of unusual combinations in food. Cheese will fit any-parmesan or cheap analogue, fused or refined with blue mold.
Ingredients:
- fillet - 400 g;
- champignons - 300 g;
- onion - 1 piece;
- cheese - 150 g;
- cream - 150 ml;
- curry, salt, pepper;
- frying oil.
Preparation
- On oil, save the onions, insert the plates of mushrooms.
- After evaporation of the liquid, add chopped fillets.
- Tread on average heat. Salt and season with spices.
- Mix the cream with grated cheese, gradually pour into the frying pan, stirring.
- Cover, insist goulash with chicken fillet mushrooms 10-15 minutes.
Chicken goulash with mayonnaise
A budgetary way to make a rich chicken goulash - complement it with mayonnaise. Diverse spice composition, hot pepper, ground red paprika will add interesting colors to the appearance of the treat, that's how a fast bachelor dish turns into an original hot, suitable for any garnish.
Ingredients:
- fillets - 500 g;
- mayonnaise - 2 tbsp. l .;
- water - 1 item;
- salt pepper;
- bitter pepper - ½ pod;
- paprika - 1 tsp;
- curry or a mixture of spices for chicken - 1 tsp;
- oil for frying;
- onion - ½ pcs .;
- garlic - 2 teeth.
Preparation
- Cut the fillet fried, add chopped onions and butter.
- Throw the chopped garlic and bitter pepper.
- Sprinkle with spices and salt.
- Add mayonnaise, mix, immediately pour in water.
- Cover with a lid, simmer for 10 minutes.
Chicken goulash with vegetables
A roasted chicken goulash with tomatoes in a frying pan can be supplemented with other more original vegetables, a frozen mixture is also suitable, as well as corn, peas and string beans. A very spicy and hearty dish will be appreciated by all domestic eaters. Of this amount of products, approximately 4 large portions of gravy are obtained.
Ingredients:
- fillets - 500 g;
- tomatoes - 4 pcs .;
- sweet and bitter pepper - 1 pc .;
- frozen mixture of vegetables - 200 g;
- oil for frying;
- salt, pepper, paprika, turmeric.
Preparation
- Fillets to fry, add butter, brown to light golden crust.
- Of the two tomatoes to make a mash, the remaining two cut not large.
- Grind the peppers, put into the frying pan, add the cut tomatoes, fry for 3 minutes.
- Throw frozen vegetables, cover for 5 minutes.
- Pour the tomato puree, season with salt and spices.
- To simulate goulash from chicken fillet for 5 minutes, to insist under the lid for 10 minutes.
Goulash soup - a simple recipe
Thick, rich and insanely rich soup goulash made from chicken is the ideal solution to feed the family with a delicious lunch. A set of ingredients perfectly combined and complement the fresh taste of chicken. And the specified set of products will be 4 portions of food, the cooking time, taking into account the preparation of components, will take no more than one hour.
Ingredients:
- fillets - 500 g;
- pepper, carrots, onions - 1 pc .;
- potatoes - 3-4 pieces;
- tomato juice - 200 ml;
- broth - 400 ml;
- salt, pepper, paprika;
- frying oil.
Preparation
- Fry the cut fillet until golden brown.
- Vegetables cut large, add to the meat, douse, pour into the brazier.
- Fry potatoes, pour into the base.
- Introduce spices, fruit juice, 5 minutes.
- Pour the broth.
- Cook for 15 minutes, infuse for 10 minutes under the lid.
Chicken goulash with gravy in a multivark
Cooked goulash from a chicken in a multivariate to taste is not very different from the traditionally cooked, though the fat content is less, because the dish is ideal for people who adhere to the rules of healthy eating. Complement the composition with all sorts of vegetables, as a sauce it is better to use tomato mors.
Ingredients:
- fillets - 700 g;
- onions, carrots, sweet peppers - 1 pc .;
- mix of frozen vegetables - 200 g;
- olive oil;
- salt, pepper and paprika.
Preparation
- On the "Zharke" brown the meat, add chopped vegetables, fry for 15 minutes.
- Add the frozen vegetables, spices, mix, pour in the mors.
- Switch to "Quenching", cook for 40 minutes.