Best Chicken Goulash With Paprika Recipes

PAPRIKA CHICKEN GOULASH

Paprika Chicken Goulash image

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

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, diced
2 red bell peppers, seeded and ribs removed, diced
8 ounces button mushrooms, quartered
1 jalapeno, seeded and ribs removed, minced
2 tablespoons tomato paste
1/4 teaspoon cayenne (or less to taste)
2 tablespoons smoked paprika
1 tablespoon cumin
4 garlic cloves, minced
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes, with their juices
3 cups cooked chicken, diced
1 tablespoon dried parsley
1 tablespoon dried chives
1 lb pasta, cooked al dente (short pasta such as bowties, wheels, elbows, etc.)
salt and pepper

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

CHICKEN GOULASH

Chicken Goulash image

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

Ingredients

8 boneless chicken thighs
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seed
115 g button mushrooms
14 ounces canned chopped tomatoes
1 1/4 cups chicken stock
freshly chopped parsley (to garnish)

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.