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Chicken goulash with peppers.
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5 from 10 votes

Easy Chicken Goulash

An easy chicken goulash recipe made with diced chicken breast fillets, sliced bell peppers, in a rich tomato sauce, flavoured with caraway seeds and paprika
Course Main Course
Cuisine Hungarian
Prep Time 8 minutes
Cook Time 37 minutes
Total Time 45 minutes
Servings 4
Calories 537kcal
Author Beth Sachs

Equipment

  • Measuring Spoons
  • Chopping Board
  • Knife
  • Shallow Casserole
  • Wooden Spoon

Ingredients

Metric - US Customary
  • 2 tablespoon Olive Oil
  • 4 Chicken Breasts diced
  • 2 tablespoon Plain Flour
  • 1 Onion chopped
  • 2 Garlic Cloves chopped
  • 1 Red Pepper deseeded and sliced
  • 1 Green Pepper deseeded and sliced
  • 100 g Pancetta or smoked bacon lardons
  • 2 tablespoon Smoked Paprika
  • 1 teaspoon Paprika
  • 1 teaspoon Caraway Seeds
  • 1 teaspoon Oregano
  • 1 tablespoon Tomato Puree
  • 300 g Passata
  • 300 ml Chicken Stock
  • 1 teaspoon Salt
  • ½ teaspoon Sugar
  • ½ teaspoon Black Pepper

Instructions

  • Place the chicken in a bowl and coat in plain flour. Shake off any excess.
    4 Chicken Breasts, 2 tablespoon Plain Flour
  • Heat 1 tablespoon of olive oil in a shallow casserole or frying pan (with lid) and brown the chicken in batches. Remove to a plate.
    2 tablespoon Olive Oil
  • Add another tablespoon of olive oil to the pan and cook the onion, garlic, peppers and pancetta lardons for 5 minutes.
    2 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 Red Pepper, 1 Green Pepper, 100 g Pancetta
  • Stir in the paprika, smoked paprika, oregano and caraway seeds.
    2 tablespoon Smoked Paprika, 1 teaspoon Paprika, 1 teaspoon Caraway Seeds, 1 teaspoon Oregano
  • Add the chicken back to the pan.
  • Mix in the passata, tomato puree, stock, salt, pepper and sugar. Simmer for 30 minutes with the lid on.
    1 tablespoon Tomato Puree, 300 g Passata, 300 ml Chicken Stock, 1 teaspoon Salt, ½ teaspoon Sugar, ½ teaspoon Black Pepper
  • Serve with sour cream, rice or noodles and chopped parsley.

Notes

Variations:
  • Use diced pork or lamb instead of chicken. You may need to extend the cooking time.
  • Add a bay leaf for extra flavour.
  • Make the chicken goulash in a slow cooker. Reduce the stock to 200ml and the passata to 200ml.
  • Add leftover roast chicken to the goulash, instead of using diced chicken breast fillets. Add the cooked chicken to the pan 10 minutes from the end of cooking to warm through.
 
Storage:
Store: leftover goulash can be stored in an airtight container in the fridge for up to 3 days.
Reheat: reheat the goulash in the microwave until piping hot.
Freeze: cool leftovers and place them in a freezer-safe container. Freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Chicken Goulash
Amount per Serving
Calories
537
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
12
g
Cholesterol
 
163
mg
54
%
Sodium
 
1145
mg
50
%
Potassium
 
1575
mg
45
%
Carbohydrates
 
22
g
7
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
56
g
112
%
Vitamin A
 
3299
IU
66
%
Vitamin C
 
77
mg
93
%
Calcium
 
65
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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