Goulash is a traditional Hungarian dish, which is mainly made with beef or pork. But today we will experiment a little and tell you how to cook goulash from chicken. The dish turns out to be incredibly delicate, tasty and also dietary, so it's perfect for people who watch their shape and count extra calories.
Chicken goulash recipe
Ingredients:
- tomato paste - 2 tsp;
- carrots - 1 piece;
- tomato ripe - 2 pcs .;
- fillet of chicken - 1 kg;
- bulb - 2 pieces;
- wheat flour - 2 tbsp. spoons;
- water filtered - 2,5 items;
- vegetable oil - 0,5 items;
- sour cream low-fat - 2 tbsp. spoons;
- spice.
Preparation
And do you know how to make goulash from chicken with gravy? There is nothing complicated in this! Chicken fillet thoroughly washed, cut into strips, podsalivaem and fry, stirring, in a frying pan until browning. Carrots are cleaned, rubbed on the grandson, and the onion is finely shredded. We pass the vegetables on the vegetable oil, and then we shift the roasting to the meat and season it with salt. We pour a little fresh water, and we turn to cooking the gravy. In a small amount of warm water we dilute tomato paste, add flour and put sour cream. We mix everything thoroughly and when the meat is almost ready, we pour it in gently, stirring constantly. Extinguish another 5 minutes and serve goulash from the chicken with sour cream to the table.
How to cook chicken goulash?
Ingredients:
- chicken - 1 piece;
- spices ;
- olive oil - 2 tbsp. spoons;
- bulb - 1 piece;
- garlic - 3 cloves;
- tomato - 4 pcs .;
- dry white wine - 1 item;
- broth chicken - 1 item;
- tomato paste - 2 tbsp. spoons;
- rosemary;
- capers - 1 tbsp. a spoon;
- parsley.
Preparation
Chicken is divided into pieces, washed, salt and pepper to taste. In a deep Kazanka we warm up the oil, lay out the meat and fry it until a golden crust appears. We carefully remove the chicken, and in the saucepan we pass the peeled and chopped onions, garlic chopped and diced tomatoes. Then to the fried vegetables, pour in the white wine and evaporate it over medium heat for 5 minutes to evaporate all the alcohol. Then add the broth, put the tomato paste, rosemary and capers. Thoroughly mix, spread the chicken and stew until the juice begins to boil. Then lower the fire to the minimum level, cover with a lid and simmer another 15 minutes. Ready dish is decorated with chopped herbs and served with potatoes, pasta or rice.
Chicken goulash in multivarquet
Ingredients:
- chicken fillet - 400 g;
- bulb - 1 piece;
- laurel leaf - 2 pcs .;
- water boiled - 100 ml;
- vegetable oil - 3 tbsp. spoons;
- carrots - 1 piece;
- spice;
- tomato natural pasta or lecho - 2 tbsp. spoons;
- flour - 2 tbsp. spoons.
Preparation
Chicken fillet washed and cut into small pieces. We clean the bulb, shinkuem and passeruem in a frying pan with hot oil. Then add to it a peeled and grated carrot and fry the vegetables until