Chicken Goulash

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A hearty chicken goulash made with tender chicken, colorful peppers, and paprika, all simmered in a rich sauce and finished with a little sour cream. Great for weeknights, meal prep, and the whole family.

Prep Time15

Cook Time25

Course: Main Course

Cuisine: Hungarian, Romanian

Servings: servings

Calories: 479kcal

Author: Adina

Equipment

Dutch oven or a large, heavy-bottomed, deep saucepan

Ingredients

2 lbs boneless skinless chicken breast Note 1
2 large bell peppers Note 2
1 medium carrot
1 medium onion
3 garlic cloves
2 tablespoons oil
1 ½ teaspoons granulated sugar
4 tablespoons all-purpose flour
2 teaspoons sweet paprika powder
1 teaspoon marjoram or thyme, both work well
½ teaspoon fine sea salt
½ teaspoon ground black pepper
3 tablespoons tomato paste
2 cups chicken stock
4 tablespoons sour cream
1 teaspoon balsamic vinegar
salt and pepper to taste

US - EU

Instructions

Chop vegetables: Cut the peppers into pieces about 1 to 1.5 inches (2-3 cm) and set aside. Slice the carrots into thin half-moons, dice the onion, and mince the garlic (keep the garlic separate).
2 large bell peppers + 1 medium carrot + 1 medium onion + 3 garlic cloves
Prepare chicken: Cut the chicken into bite-sized pieces.
2 lbs boneless skinless chicken breast
Sauté vegetables: Heat the oil in the pan. Sauté the onions and carrots on medium-low heat for about 3 minutes. Add the garlic and sauté for 1 minute. Stir in the peppers and sugar and cook for another 2 minutes.
2 tablespoons oil + onions + carrots + garlic + peppers + 1 ½ teaspoons granulated sugar
Add chicken and seasonings: Add the chicken to the pan, then sprinkle the flour and all the spices on top. Stir well to coat the chicken. Add the tomato paste and stir for another minute.
chicken + 4 tablespoons all-purpose flour + 2 teaspoons sweet paprika powder + 1 teaspoon marjoram + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 3 tablespoons tomato paste
Simmer: Pour in the stock, stir well, scraping the bottom and sides of the pan, and bring to a boil. Cook uncovered on medium-low heat for 12-15 minutes, or until the chicken is fully cooked and the sauce has thickened (Note 3).
2 cups chicken stock
Finish: Stir in the sour cream and mix well. Adjust the flavor with balsamic vinegar, salt, pepper, and, if needed, a small amount of sugar.
4 tablespoons sour cream + 1 teaspoon balsamic vinegar + salt and pepper

Notes

Chicken: You can also make this goulash with boneless, skinless chicken thighs. Drumsticks work too, but will need a bit more time to cook through. Be sure to check they’re fully cooked.
Peppers: I use red, yellow, and green peppers, but if you only have red or yellow, that's fine. I wouldn’t recommend using only green peppers, as their flavor can be overpowering.
The sauce: If the sauce isn't thick enough after cooking, you can thicken it with cornstarch. I rarely need to do this, but if you do, mix 2 teaspoons of cornstarch with 1-2 tablespoons of cold water to form a slurry. Whisk this into the sauce and let it bubble a few times until thickened.

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