Detailed step -by -step recipe with photo: Step 1
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Prepare all the necessary food products from chicken.
You can use both chicken fillet and meat from hips. Files are a more dietary option, and the thigh is juicier and fatter. If you want a light goulash from chicken breast, take the fillet.
If there is no tomato juice, it can be replaced with tomato paste diluted with water.
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Step 2
Rinse chicken fillet under cold water. Remove possible films and excess fat. Dry the meat with paper towels so that when frying, it does not “shoot” from excess moisture.
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Step 3
Cut the chicken fillet in small pieces, about 2-3 cm. This size will allow the meat to fry well and remain juicy inside.
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Step 4
Clean onions and carrots.
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Step 5
Cut it onion with a small cube. The smaller the cutting, the softer the onion will be after the frying and the more homogeneous the gravy will turn out.
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Step 6
Carrots can be rubbed on a coarse grater, which will accelerate cooking. And you can cut into thin strips, if you like it more.
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Step 7
Heat vegetable oil in a deep pan or saucepan. It is better to use dishes with a thick bottom so that the products do not burn and heat is distributed evenly.
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Step 8
Put the chopped onions in the pan and fry over medium heat until transparent, about 2-3 minutes. Stir constantly in order to prevent burning.
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Step 9
Add grated or chopped carrots to onions. Prepare another 3-4 minutes so that the carrots become slightly soft.
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Step 10
Add chopped pieces of chicken to vegetables.
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Step 11
Fry chicken breast over medium heat until light golden crust, so that the chicken is “seized” and does not lose juice.
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Step 12
Sprinkle fried pieces of meat and vegetables with flour so that it is evenly enveloped in all the ingredients. This will help thicken the gravy in the process of extinguishing.
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Step 13
Stir well.
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Step 14
Pour water (you can take cold drinking water, raw or boiled), stirring continuously so that lumps do not form. You can replace water with chicken broth.
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Step 15
Pour in tomato juice. The juice will add light sourness and a rich beautiful gravy grade. If you want a more tomato taste, you can add another 1-2 tablespoons or add fresh chopped tomatoes.
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Step 16
Add salt, pepper to taste. Mix the whole mass well and bring to a boil over medium heat.
You can also add a pinch of dried paprika or garlic — this will make a goulash from chicken breast with vegetables deeper.
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Step 17
As soon as the goulash boils, reduce the fire to the minimum, cover with a lid and simmer for 20–25 minutes, stirring periodically. The gravy is gradually thicken, and the meat will become soft and soaked in the aromas of vegetables and tomato juice.
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Step 18
A simple goulash from chicken breast is ready. If desired, you can add a piece of butter at the end, with it the taste will become more velvety.
Remove the dishes from the fire. Lay the goulash on plates, decorate with herbs and serve hot with your favorite side dish.
Bon appetit!
📌 Want to try other options? Look at the selection goulash recipes — There is also a classic of beef and dietary from a turkey. All recipes with photos and videos — choose what to your liking!
