How to make delicious chicken goulash?
What is the peculiarity of goulash?
Goulash is a dish of Hungarian cuisine. In translation, it means "shepherd." This name arose due to the fact that from time immemorial it was prepared by simple shepherds in Hungary. Cooking is fundamentally different from the traditions that have developed today. Then it was prepared on the street in the open in special pots.
Today in Hungary they honor this dish so much that they annually hold a festival where you can taste different variations of goulash. Of course, the basis of goulash remains meat. There are various ways in which you can cook this dish. It is made on the basis of pork, beef, chicken, lamb, game. There is even a recipe for goulash from fish, which, however, is not a classic and familiar to our perception.
Each family should have its own meat recipe in gravy. If you choose the right ingredients, then you can make an interesting dish that is not only suitable for a simple family dinner, but will also be appropriate on a festive table. An exception is not chicken goulash.With the help of spices you can add a unique flavor to the meat with a gravy. Summer vegetables, such as tomatoes, carrots, peppers, will not only enrich the taste of the dish, but will also give it bright colors and an appetizing look.
Modern technologies allow making chicken goulash in a slow cooker. This way will suit young mothers who devote all their free time to the baby, as well as those who value their time and labor costs.
There are several secrets, knowing that you can cook a tasty dish:
- First, it is important to choose fresh meat. Chicken fillet should not be frozen. When buying, you need to lightly press it with your finger. There will never be dents on quality meat.
- Secondly, before cooking the chicken it is necessary to salt and pepper, add the onion chopped into rings, and then wait about 1 hour until the meat is marinated. The remaining spices are added at the end of cooking.
- Thirdly, the important thing is the time of adding vegetables, but the main thing here is to follow the recommendations that contains the recipe.
The classic recipe for chicken goulash with vegetables
Chicken filet goulash, as the classic recipe says, is cooked in a conventional frying pan or sauté pan. For it is necessary to take the following ingredients:
- 800 grams of chicken;
- 4 tomatoes;
- 1 spoon of tomato paste;
- 2 bell peppers;
- 2 carrots;
- 2 onions;
- Vegetable oil for roasting;
- Salt, herbs, spices to taste.
First, you need to clear the chicken fillet films, then cut it into large pieces. Then a little salt it and add a mixture of peppers - black, red, white, fragrant. In the dishes, where the meat will be marinated, chop the onion into rings, squeezing the onion juice with your hands a little so that the fillet is soaked as best as possible. Leave the meat to marinate for about an hour in the fridge or in the cool place of the kitchen.
While the meat reaches the desired state, you can cook the vegetables - peel and chop the onions, grate carrots on a medium grater, cut the diced pepper, make a tomato from a tomato.
After the meat has been marinated, it is necessary to remove the onion rings, then put the pieces on a well-heated pan or stew pan, greased with vegetable oil. Add some water to the pan and simmer with the lid closed. At this time, begin to pass the vegetables - first onions, then carrots for 4 minutes.
After that, add the Bulgarian pepper to the vegetables and stew for 5 minutes. After the vegetable mixture is ready, you need to add it to the meat. At the same time with vegetables should be added tomato paste and tomato from tomato. Then you need to add water to make a delicious chicken goulash with gravy. Water should cover the meat.
This dish should be stew for 20 - 30 minutes. After that, you need to salt it again, sprinkle with spices. The best fit mix of Provencal herbs, basil, dry garlic, curry, hops-suneli. At the end you can decorate the goulash with greens - parsley, fresh basil, dill. This dish will be an excellent addition to the potato side dish, buckwheat or rice porridge. You can serve chicken goulash with gravy along with vegetable salad as a separate dish. This recipe is universal.
Chicken goulash in a slow cooker
To cook an incredibly fragrant chicken goulash in a slow cooker, you need to use the following products:
- 600 grams of chicken fillet;
- 300 grams of sour cream;
- 1 carrot;
- 200 grams of champignons;
- 1 onion;
- 1 clove of garlic;
- salt, spices to taste.
First you need to peel, cut into slices and fry the mushrooms in the Frying mode with finely chopped onions and carrots. Then you need to chop and fry the pickled chicken in the same mode. After that, add to the chicken fillet mushrooms and seasoning "white pepper".
In the bowl of the slow cooker, where goulash will be cooked, you need to add sour cream. If it does not cover meat with mushrooms, then its amount can be increased. After that, you should turn on the kitchen appliance to the mode "Quenching" or "Pilaf". Preparing the dish will be about 30 - 40 minutes depending on the model of the multicooker. It is advisable not to open the first 25 minutes of cooking.
5 minutes before the readiness of chicken goulash in a slow cooker, you need to season the chopped garlic. It will emphasize the aroma and taste of meat.You can add rosemary, dried ginger and any other spices to your liking. If the dish is not sufficiently salty, at this stage it can be salted.
Serve goulash to the table is necessary, garnished with a branch of dill. Crumbly rice will be the most appropriate side dish to it.
There are many recipes with which you can submit to the table an incredibly delicious chicken fillet. This dinner is made from the simplest and most inexpensive ingredients. The dish is suitable for feeding children from 2 years and people who should not eat too fatty foods. It comes out low-calorie, but very nourishing and nutritious.
For the first time, goulash was cooked in Hungary, where for a long time it was considered a shepherd’s meal. Today, of course, the outdated technology of cooking this dish in the open air is not being observed.