There are hundreds of ways to cook chicken, but one of the leaders for a long time is a chicken goulash with gravy.
Secrets of goulash
One of the advantages of goulash - you can cook a large pot of meat with gravy, and coming from work, cook or porridge, or paste, or mashed potatoes. A hearty and delicious dinner is provided. Just add goulash from chicken fillet with gravy, the recipe is quite simple.
Ingredients:
- breast of chicken without skin and pips - 1 kg;
- onion brown onion - 2 pcs .;
- tomato paste without preservatives - 100 g;
- odorless vegetable unrefined vegetable oil - 50 ml;
- sweet carrots - 2 pcs .;
- garlic - 2 cloves;
- broth any fresh - 1 glass;
- spices and salt - to taste;
- paprika ground dried - 1 tbsp. spoon with slide.
Preparation
- The most delicious is goulash from chicken fillet with tomato paste and paprika. This is the best combination for the cold season.
- We start to cook by cleaning the onions and carrots. Onions shredded cubes less, and carrot three, using a large grater.
- Chicken fillet cut into cubes "for one bite", washed and dried.
- Heat the oil and fry chicken in portions. When the fillets form a uniform crust on the pieces, we remove them from the pan.
- Once all the meat is browned, put onions and carrots in a pan. Stirring, stew for a couple of minutes, return the meat and pour in a third of the broth.
- We simmer on a slow fire under the lid for 20 minutes, if necessary, add the broth.
- The meat became soft, we add the remaining ingredients: it is better to firstly spread the tomato paste in the remaining broth, let the garlic through the press, salt, pepper, pour spices and paprika. Stirring, prepare another 5 minutes.
- Delicious goulash from chicken fillet is ready, it remains to come up with a side dish.
Another goulash
Goulash from chicken fillet with sour cream is much more gentle and will be pleasant even to those who do not like a combination of meat and dairy. By the way, it's very easy to cook goulash from chicken fillet in a multivarquet.
Ingredients:
- fillets of young chickens (can be taken from thighs) - 1 kg;
- Unrefined sunflower oil - 30 + 30 ml;
- onion - 200 g;
- sour cream not less than 25% fat content - 1 glass;
- salt, seasoning - to taste;
- paprika ground dried - 1 tbsp. a spoon.
Preparation
- Chop the chicken fillets in thin strips to make it ready faster.
- At half the preheated oil fry to a ruddy crust meat.
- Onions are cleaned and finely shredded. In the cup multivarka pour oil, put onions and in the "Hot" mode for 10 minutes, stirring, cook.
- Add the meat and set the "Quenching" mode for 20 minutes. If necessary, pour a little water - depends on the model of multivarqua and juiciness of chicken meat.
- When the end of the process signal sounds, add the sour cream, paprika, salt and spices, mix well and put for another 5 minutes in the same mode. The dish should warm up well, but not boil over so that the sour cream retains its cream structure.
- When serving, do not forget about greens, pickles and marinades - they perfectly complement the dish. As you can see, you can cook goulash from chicken fillet under everyone's power.