Cheyannes Chicken Goulash Recipes

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CHICKEN GOULASH



Chicken Goulash image

Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish. Goulash originated in Hungary, and one of its most important ingredients is paprika which, together with tomatoes, produces a rich, deep red sauce. The best paprika still comes from Hungary, where it is produced in varieties that range from mild to very hot. Caraway seeds are added for texture and to help give the sauce its characteristic flavour. Traditionally, goulash is made with veal or pork, but it is adaptable to most meats, particularly chicken. Serve with baked or mashed potatoes and steamed green vegetables, such as cabbage and green beans.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

8 boneless chicken thighs
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seed
115 g button mushrooms
14 ounces canned chopped tomatoes
1 1/4 cups chicken stock
freshly chopped parsley (to garnish)

Steps:

  • Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
  • Cook over a medium heat for about 15 minutes, until well browned on all sides.
  • Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
  • Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
  • Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
  • Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
  • Then sprinkle with the freshly chopped parsley and serve immediately.

CHICKEN CREAM GOULASH



Chicken Cream Goulash image

This is a very tasty quick and easy dinner. Comfort food good enough for company. Great served over rice or noodles with a green salad.

Provided by Marlitt

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1 onion (large or 2 medium sliced)
1 cup mushroom (sliced)
3 tablespoons oil
1 roasted red pepper (skinned thinly sliced can also use a small jar store bought)
2 tablespoons paprika (sweet)
1/2 teaspoon chili powder or 1/2 teaspoon hot paprika
1 1/2 cups beef broth
1 cup sour cream
1 tablespoon flour
salt

Steps:

  • Cut chicken breast into thin strips.
  • Peel and slice onions.
  • Wipe mushrooms clean and slice.
  • Heat oil in a large pan.
  • Add chicken and lightly brown.
  • Add onion and mushroom.
  • Season with paprika, chili powder and salt and saute for 5 minutes.
  • Remove pan from heat add the broth stirring to deglaze the pan.
  • Put pan back on heat bring to boil then reduce heat and simmer for 12-15 minutes.
  • Stir flour into the sour cream.
  • Taste the goulash to make sure it has enough spice if not then add to your taste.
  • Add roasted peppers to and sour cream to pan and stir to mix well.
  • Bring back to boil for about a minute.
  • Can be served over rice or broad egg noodles.
  • Enjoy.

Nutrition Facts : Calories 369.3, Fat 25.3, SaturatedFat 8.8, Cholesterol 102.5, Sodium 522.3, Carbohydrate 8.3, Fiber 2, Sugar 3.9, Protein 27.9

CHICKEN GOULASH (CHICKEN STEW)



Chicken Goulash (Chicken Stew) image

Make and share this Chicken Goulash (Chicken Stew) recipe from Food.com.

Provided by HelenG

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken thighs
1 onion
8 garlic cloves
2 cups chicken broth
8 ounces mushrooms
4 slices bacon, chopped
2 tablespoons olive oil
1/2-1 tablespoon paprika
1 cup cream (evaported milk works too)
2 tablespoons flour
salt and pepper
dill pickle, chopped to garnish (don't use too many) (optional)

Steps:

  • Chop onions and bacon, slice mushrooms and mince garlic.
  • In stock pot heat olive oil, add onions, bacon, garlic and mushrooms. Saute until onions are translucent, and bacon is browned about 5 minutes.
  • Cut chicken into bite size chunks.
  • Add chicken, broth,paprika, salt and pepper to pot and simmer low about 45 minutes.
  • In cup mix cream and flour and stir into pot simmer 5 minutes more.
  • Serve over pasta, preferably spatzle. Garnish with pickles, if desired.

Nutrition Facts : Calories 451.7, Fat 30.3, SaturatedFat 12.3, Cholesterol 180.4, Sodium 527.7, Carbohydrate 8.3, Fiber 1, Sugar 1.8, Protein 36

CHICKEN GOULASH



Chicken Goulash image

Make and share this Chicken Goulash recipe from Food.com.

Provided by Anka4505

Categories     Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 15

3/4 lb boneless skinless chicken breast
1/2 white onion
2 garlic cloves
2 bell peppers
1 teaspoon olive oil
15 baby carrots
2 plum tomatoes
1 1/2 cups beef stock
1/2 cup tomato sauce
1 teaspoon paprika
salt
pepper
1 tablespoon cornstarch
2 tablespoons water
cooking spray

Steps:

  • Cut onion into strips. Mice the garlic. Over medium flame, heat oil in a large pot and add the onion and garlic. Cook stirring until onions are translucent. Be careful not to brown them. Next cut peppers into strips, carrots into slices and add to the onions. Add about a cup of the stock and bring to a boil. Reduce heat all the way to low, cover the pot and let everything simmer for about an hour or until very soft. Cut chicken into cubes and season to preference. In a separate pot cook chicken on cooking spray. Add to the vegetable stew and add the rest of the stock if it seems dry. Cut up tomatoes into cubes, add along with the tomato sauce into the chicken/vegetable mixture. Season with paprika. Add salt and pepper to taste. Let everything simmer for another 30 minutes or so. Mix cornstarch with water and add to the mixture. Let it come to a boil. Serve!

Nutrition Facts : Calories 167.4, Fat 2.8, SaturatedFat 0.6, Cholesterol 49.4, Sodium 543, Carbohydrate 13.4, Fiber 3, Sugar 6, Protein 22.4

CHICKEN GOULASH



Chicken Goulash image

Ever since my daughter announced that she will no longer eat beef or pork, it has been somewhat a challenge to come up with new chicken recipes. This one has all around robust flavor and is a Hungarian specialty.

Provided by Lisa Pekala

Categories     Chicken

Time 30m

Number Of Ingredients 15

1 lb chicken breasts, boneless and skinless2
2 Tbsp olive oil or vegetable oil
3 c mushrooms, sliced
1 onion, chopped
1 green pepper, chopped
3 Tbsp minced garlic
1 Tbsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme, dried
3 Tbsp all purpose flour or rice flour
1 1/3 c chicken stock
1/4 c tomato paste
1/4 c parsley, fresh, chopped or dried
1/4 c sour cream, optional

Steps:

  • 1. Cut chicken into 3/4 inch pieces. In a large frying pan, fry chicken in olive or vegetable oil until browned and no longer pink inside, about 5 minutes. Place in a bowl.
  • 2. Add a little more oil to pan. Add mushrooms, onion, green pepper, garlic, paprika, salt, pepper and thyme. Cook over medium heat, stirring occasionally until onion is soft, about 5 minutes. Add flour and cook, stirring for about a minute. Stir in chicken stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes.
  • 3. Place chicken back into pan and mix well. Add parsley and sour cream. Stir until warm. Serve with egg noodles, gluten-free noodles, gnocchi or rice. Enjoy!

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