Chicken Goulash without Potatoes

A wonderfully fragrant, tasty, quick-cooking dish. Here's a delicious potato-free chicken goulash for dinner, inspired by the classic Hungarian original. Goulash works with just about any meat and always turns out great — juicy, filling, and a natural match for any side. Easy and simple to make!

naniki

Recipe author

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Composition / ingredients

Servings:

Chicken breasts

Carrot

Onion

Vegetable oil

Wheat flour

Paprika

0.5

Salt

Tomato paste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 13 g

Fats 38 % 13 g

Carbohydrates 24 % 8 g

197 kcal

GI: 44 / 0 / 56

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken goulash without potatoes? Gather everything on the list: chicken breasts, a medium carrot and onion, wheat flour, and your spices. If the chicken is frozen, thaw it ahead of time by moving it from the freezer to the bottom shelf of the fridge.
Step 2:

Scrub the carrot with a brush, peel it, and cut it into thin strips. Cut the peeled onion into half rings. To keep the onion from stinging your eyes as much while you slice, rinse both the onion and the knife under cold water.
Step 3:

Rinse the chicken breasts and pat them dry with paper towels. Trim off any membrane and excess fat. Cut the meat into sticks about ⅓ inch (8–10 mm) on each side. Don't cut the pieces too small, or the chicken can dry out as it stews.
Step 4:

Set a heavy-bottomed pot over the heat, pour in refined vegetable oil, and let it get good and hot. Here's an easy way to check: dip in a wooden spoon, and if bubbles gather around it, the oil is ready. Add the chopped onion and carrot and cook, stirring constantly, until soft.
Step 5:

Add the chicken sticks. Sear them quickly over high heat so the browned crust seals in the juices and keeps the meat moist.
Step 6:

Add the flour and stir quickly to distribute it evenly, then pour in hot boiled water until the mixture reaches the thickness you want. Stir in the tomato paste. You can swap the paste for ketchup, canned tomatoes, or fresh finely chopped tomatoes.
Step 7:

Bring the goulash to a boil, then add the paprika, salt, and a bay leaf. If you like, use a ready-made chicken seasoning blend instead — just read the label first, because if it already contains salt, keep that in mind when you season, or you'll risk over-salting. Simmer on low for about 15 minutes, until the chicken is done. How do you know it's ready? The chicken should pierce easily with a knife or fork and run clear.
Step 8:

Serve the finished chicken goulash and its gravy over any side dish you like — though sometimes it's made a little thinner and served as goulash soup.

For this recipe, fresh meat beats frozen — otherwise the cooked chicken can turn out dry.
You can swap the chicken for turkey or any other meat you prefer, but keep in mind the cooking time and calorie count will change.
Fry with an oil that has a high smoke point. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and smoke at a higher temperature. If you're baking, pan-frying, or grilling, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are among the most common.