Chicken Goulash With Paprika Recipes
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.
PAPRIKA CHICKEN GOULASH
My family enjoys this pasta dish as a change from the typical tomato sauce. It is a great way to use up left over chicken (or turkey) and the use of short pasta is easy for smaller kids to manage. You can add a quarter cup of sour cream or yogurt when you add the cooked pasta to the sauce if you want to add a little zip.
Provided by Maiden77
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Add olive oil and butter to a 12-inch skillet and heat on medium-high until butter is melted and combined. Add in the onion, red peppers, mushrooms, and jalapeno, and cook until the vegetables are softened, 8 to 10 minutes.
- Add the tomato paste, cayenne, paprika, and cumin and cook for 3 or 4 minutes until it is heated through and fragrant. Add in the garlic and cook for a minute.
- Pour in the tomato sauce and diced tomatoes. Bring to a boil.
- Add in the chicken, parsley, and chives. Turn the heat down to low and allow to simmer while the pasta cooks. Salt and pepper to taste.
- Bring water to boil in a large pot. Salt the water just before dropping the pasta. Cook as directed on pasta container. Drain.
- Add the cooked pasta into the skillet with the sauce and combine.
Nutrition Facts : Calories 780.8, Fat 16.6, SaturatedFat 4.8, Cholesterol 86.4, Sodium 898.5, Carbohydrate 112.7, Fiber 10.8, Sugar 16.2, Protein 47.4
HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
- Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
CHILLI CHICKEN GOULASH
A spicy chicken goulash cooked in the oven, easily adaptable
Provided by chekka
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cube the chicken and carrots and dice the onions, peppers,garlic and leek. Saute until the chicken is lightly browned.
- Add the mixture to a casserole dish. Finely chop the chillies and add, along with the tinned tomatoes, caraway seeds, paprika and cayenne pepper.
- Make up the chicken stock. Stir in the worcester sauce and tomato puree.
- Pour the chicken stock mixture into the casserole dish and give a quick stir.
- Bake in the oven at 180 degrees C, or 160 degrees C in a fan oven or Gas Mark 4.
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Paprika (American English more commonly / p ə ˈ p r iː k ə / (), British English more commonly / ˈ p æ p r ɪ k ə / ()) is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In some languages, but not ...
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