Chicken Goulash
Main Dishes • Hungarian
Description
Chicken Goulash
Ingredients
- Orange Bell Peppers 1 piece
- Chicken fillet 20 oz
- Carrot 1 piece
- Passata Tomato Sauce 2 tablespoons
- Ketchup 2 teaspoons
- Onion 1 head
- Vegetable Oil to taste
- Ground Black Pepper to taste
- Shish kebab spice mix to taste
Step-by-Step Guide
Step 1
Rinse the chicken fillet under cold water and cut it into small pieces. Peel the onion and slice it into thin half-rings.
Step 2
Place on a preheated skillet and let it fry over low heat. To prepare a juicy, aromatic, and beautiful sauce, it is best not to chop or grate the sauté (onion, carrot, bell pepper), but to cut it into fine long strips.
Step 3
Grate the carrot on a Korean carrot grater — this way it will fry quickly and look better. Approximately three minutes after frying the onion, add the grated carrot to it. The carrot and onion should be well fried — after we add the chicken, everything will be stewed, and the fillet should absorb the aroma and flavor of the fried vegetables.
Step 4
Cut the bell pepper into thin strips. Add the pieces of chicken fillet to the carrot and onion, mix well, and after 5 minutes add the chopped pepper.
Step 5
In a small bowl, mix the tomato paste, ketchup, salt, and pepper. Stir well with a spoon until smooth.
Step 6
When the chicken fillet starts to acquire a slight golden crust, pour the mixture into the skillet, stir, and add two cups of cold water, season with salt and pepper, sprinkle in the spices, and set to maximum heat.
Step 7
As soon as the goulash begins to boil, reduce the heat to minimum, cover, and let it stew for 15 minutes. Open the lid a few times to stir. Taste for salt, and add more if necessary. The finished dish is best served with mashed potatoes or pasta.
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