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Packed with great flavours, this stew makes a great comfort food for the whole family. This delicious Hungarian Chicken Goulash is a great midweek dinner that is so easy to make, and can be used with just a few simple ingredients. Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan.

Alright, don’t linger, let’s plan this chicken 'goulash' formula with 10 components which are undoubtedly easy to find, and we have to process them at the very least through 11 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition - Chicken 'Goulash':

1. Give 500 grams for chicken breasts
2. You need 1 can - chopped tomatoes
3. Provide 1 for large white onion
4. Take 2 of capsicum/peppers
5. Take 100 grams mushrooms
6. Take 350 ml - beef stock
7. Prepare 1 for carrot
8. Take 2 tbsp for paprika
9. Take 3 clove - garlic
10. Require 25 ml for coconut oil

Other benefits of using chicken in goulash. Not only does using chicken instead of beef mean this goulash is quicker to cook, but it is also lower in calories than the beef version and cheaper too (based on current UK prices) - all together WIN WIN! Better still, just like the beef version, this Easy Chicken Goulash is suitable for freezing. Cut chicken breast into thin strips.

Chicken 'Goulash' making:

1. Start off by dicing the onion, cutting the peppers into strips and grating the carrot.
2. Dice the chicken breast into small cubes so there's enough to go around.
3. In a large pan, add some cooking oil of your choice, I prefer coconut oil and bring to a medium to high heat.
4. Add the chopped veg into the pan and then introduce the garlic cloves, minced. Stir until softened and browned.
5. Add the cubed chicken breast into the mix and color/brown on all sides.
6. When chicken is colored, empty a can (400g) of chopped tomatoes into the pan and bring to the boil.
7. Make up your beef stock and when ready also add to the pan.
8. Add the paprika and season with salt and pepper to taste, then bring to the boil.
9. When brought to boiling point, reduce to a simmer, place on the lid and leave to cool for 20 minutes.
10. After 20 minutes, remove the lid and leave to cook for a further 10-15 to reduce the sauce. Season with a bit more salt and pepper if required.
11. Plate up and enjoy.

Heat oil in a large pan. Also, I used chicken breasts and stock for years, because it's super easy - but I have recently converted back to grandma's whole chicken method (albeit using a pressure cooker - I don't have all day). there's a collagen layer on a finished goulash that captures this rich, sweet, spiciness - it's worth the hassle, to me anyway. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.

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