Chicken goulash

Ingredients for Cooking Chicken Goulash

  1. Chicken fillet 1 kg.
  2. Onions 500 gr.
  3. Carrots 300 gr.
  4. Bell pepper 1 pc.
  5. Tomatoes 2-3 pcs.
  6. Flour 2 tablespoons
  7. Water 150 ml.
  8. Vegetable oil to taste
  9. Salt to taste
  10. Basil to taste
  11. Greens (parsley, dill) to taste
  • Main Ingredients Chicken
  • Serving 6 servings
  • World Cuisine


Saucepan, Cutting board, Kitchen knife, Plate, Iron or wooden spatula, Serving plate

Cooking chicken goulash:

Step 1: Cook the chicken goulash.

We put on a fire to heat the pan, pour vegetable oil. While it is heating, peel the onions and chop coarsely. Put the onion in a pan and fry until golden brown. Peel the carrots and cut them into cubes, about 2x2 cm. The chicken fillet must be washed under running water, and cut into medium cubes, about 4x4 cm. Pour the flour into the plate and chop the meat, then add it to the onion and fry until golden brown. At the same time, it is necessary to constantly stir so that nothing burns. Add water, mix everything thoroughly until a homogeneous mass is formed. Add spices and salt. Peppers are peeled and cut into quarters. We cut the tomatoes into large cubes, about 3x3 cm. We put pepper, tomatoes and carrots into the broth, cut into 2x2 cm cubes, mix everything carefully and let the vegetables soak in the juices. Cover and simmer over medium heat for about 40 minutes.

Step 2: Serve the chicken goulash.

Finely chop the greens and add to the goulash. Cook for another 5 minutes. Chicken goulash is ready. We lay it out on plates and decorate with green leaves. As a side dish, you can cook pasta, mashed potatoes, stewed vegetables. Enjoy your meal!

Recipe Tips:

- - Instead of tomato, you can use tomato paste.

- - You can add garlic and celery leaves to the goulash.

- - In order for herbs and garlic to retain aroma, it is better to add them 5 minutes before the end of cooking.

- - Bell pepper can be peeled beforehand.

- - You can put the chicken fillet with onions a little in white wine.