Chicken Goulash Chicken Stew Recipes

CHICKEN GOULASH

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 GOULASH (CHICKEN STEW)

Steps:

• chop onions, slice mushrooms and mince garlic. in stock pot heat olive oil, add onions, garlic and mushrooms, saute until onions are translucent about 5 minute. cut chicken into bite size chunks. add chicken, broth,paprika, salt and pepper to pot and simmer low about 45 minute. in cup mix cream and flour and stir into pot simmer 5 minute more. serve over pasta, preferably spatzle.

CHICKEN AND MUSHROOM GOULASH WITH GNOCCHI

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.

CHICKEN GOULASH (CHICKEN STEW)

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.

CHICKEN AND GARLIC STEW

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
• Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

CHICKEN AND PUMPKIN GOULASH

Steps:

• Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
• Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
• Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
• Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.