Chicken Goulash: Quick and Flavorful Potato-Free Recipe

A very aromatic, tasty and quick dish. I suggest preparing a delicious goulash without potatoes with chicken for lunch based on a famous Hungarian dish. You can make goulash from any meat, and it always turns out delicious. The dish is juicy, nutritious, and goes well with any side dish. Easy and simple to cook!
cook time: 40 min
Ava Prescott
Chicken Goulash: Quick and Flavorful Potato-Free Recipe

Nutrition Facts (per serving)

200
Calories
13g
Fat
8g
Carbs
13g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Wheat flour 30 g
Tomato paste 1 tbsp
Chicken breasts 1 pc
Carrot 60 g
Bulb onions 40 g
Vegetable oil 50 g
Paprika 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make goulash without potatoes with chicken? Prepare the products according to the list. You will need chicken breasts, medium-sized carrots and onions, wheat flour, and spices. If the bird is frozen, then transfer it from the freezer to the bottom shelf of the refrigerator in advance and defrost it.

Step 2

Step 2
Wash the carrots with a brush, peel and cut into thin strips. Cut the peeled onion into half rings. To prevent onion juice from irritating your eyes so much when slicing, rinse the onion and knife with cold water.

Step 3

Step 3
Wash the chicken breasts and dry with paper towels. Remove films and excess fat. Cut the meat into cubes 8-10 mm long and 8-10 mm wide. The pieces should not be too small so that the chicken does not turn out dry during the stewing process.

Step 4

Step 4
Take a saucepan with a thick bottom, pour refined vegetable oil into it and heat it well. You can tell if the oil is hot enough. Dip a wooden spatula into it, if bubbles gather around, then you can begin the frying process. Place the chopped onions and carrots in the pan and fry with constant stirring until soft.

Step 5

Step 5
Add chicken strips. Fry quickly over high heat so that the crust formed on top “seals” all the juices inside the meat, so it does not lose its juiciness.

Step 6

Step 6
Add flour, quickly stir the contents so that the flour is evenly distributed, pour in boiled hot water, bringing the contents to the desired thickness. Add tomato paste, stir. The paste can be replaced with ketchup, tomatoes in their own juice or fresh finely chopped tomatoes.

Step 7

Step 7
Bring the goulash to a boil, add paprika, salt, bay leaf. If desired, you can use ready-made chicken spices. In this case, be sure to read the ingredients; if the mixture already contains salt, keep this in mind when salting the dish, otherwise you risk oversalting. Simmer for about 15 minutes over low heat until the dish is ready. How to check the doneness of meat? The chicken should be easily pierced with a knife or fork and clear juice will flow out.

Step 8

Step 8
Serve the finished chicken goulash with gravy with any side dish, but sometimes it is prepared and served as goulash soup.

Additional rubrics

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