CHICKEN GOULASH
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
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!
CHICKEN GOULASH ON A SOUR CREAM CRUST
Make and share this Chicken Goulash on a Sour Cream Crust recipe from Food.com.
Provided by Doreen Randal
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly saute the onions in 1 Tbsp of the oil until golden.
- Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
- Return onions to the pan, add the tomato paste, wine and stock.
- Bring to the boil and simmer for 6 - 7 minutes.
- Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
- Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
- Spoon the filling, cover and bake at 180C for 35 minutes.
- Uncover and bake for a further 10 minutes or until golden and crusty.
Nutrition Facts : Calories 695.5, Fat 46.4, SaturatedFat 22, Cholesterol 166.1, Sodium 275.1, Carbohydrate 41.8, Fiber 2.6, Sugar 3.7, Protein 24.2
CHICKEN AND MUSHROOM GOULASH WITH GNOCCHI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.
- While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.
- Ladle goulash with gnocchi into shallow bowls and garnish with chives.
SOUR CREAM CHICKEN
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. - Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN CREAM GOULASH
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
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
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
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.
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