As traditional as it gets, chicken goulash is a Hungarian classic that’s hearty, filling, and full of flavor. This dish with chicken thighs and drumsticks simmered in a paprika-spiced tomato sauce until the meat is tender. Serve over cooked egg noodles or mashed potatoes for a complete meal.
Goulash Vs. Chicken Paprikash
So, what’s the difference between goulash and chicken paprikash? Goulash is a general term used to describe various stews, chicken paprikash is a specific dish made with chicken. While both dishes include chicken and paprika, goulash typically contains other vegetables like potatoes or carrots and various meat options such as beef, chicken, and pork, but chicken paprikash does not.
Choosing Chicken Over Other Meats
When making a goulash, you can use any meat you like. However, chicken is the most popular choice because it’s affordable and easy to find. Chicken thighs and drumsticks are perfect for this dish because they’re full of flavor and become very tender when simmered in the sauce. You can use chicken breasts if you prefer, but they may not be as moist and tender as dark meat.
Other popular meats for goulash include:
Tips On Making A Perfect Goulash Every Time
Making goulash is pretty straightforward, but you can use a few tips and tricks to ensure your dish turns out perfect every time.
- First, brown the chicken before adding it to the sauce. This will give the chicken a nice flavorful crust and prevent it from drying out during cooking.
- Next, don’t skimp on the paprika! Paprika is what gives goulash its signature flavor, so be sure to use good quality paprika and add enough to give the dish a nice flavor.
- Finally, don’t overcook the chicken. Slow cooking is key to tender, moist chicken, so be sure to simmer it on low heat until it’s cooked through.
Chicken Goulash Recipe
- Large pot or Dutch oven
- 3 lbs chicken thighs and drumsticks
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 tbsp paprika
- 1 can crushed tomatoes
- 1 cup chicken broth
- 1 bay leaf
- 0.5 tsp salt
- 0.25 tsp pepper
- Heat olive oil over medium heat in a large pot or Dutch oven. Add chicken and cook until browned on all sides.
- Remove chicken from pot and set aside.
- Add onion and garlic to the pot and cook until softened. Add paprika and cook for 1 minute.
- Add crushed tomatoes, chicken broth, bay leaf, salt, and pepper to the pot. Stir to combine.
- Add chicken back to the pot and bring to a simmer.
- Simmer over low heat for 1 hour or until chicken is cooked through.
Serving SuggestionsRemove bay leaf and serve goulash over cooked egg noodles or mashed potatoes. Enjoy!
Storing SuggestionsStore any leftover goulash in an airtight container in the fridge for up to 4 days—freeze goulash for up to 3 months.
FAQs Related To Chicken Goulash Recipe
What Kind Of Paprika Should I Use?
You’ll want to use a good quality smoked paprika for this recipe. Smoked paprika gives the goulash an excellent depth of flavor that makes the dish taste authentic.
Can I Make This Dish Ahead Of Time?
Yes, you can make chicken goulash ahead of time and reheat it when you’re ready to eat.
What Should I Serve With Goulash?
Egg noodles or mashed potatoes are classic sides for goulash. You can also serve it with rice or steamed vegetables.
This goulash recipe is a must-try for those looking for a bit of variety in their chicken dishes! This hearty and flavorful dish is perfect for a winter meal and can make ahead of time. So, what are you waiting for? Give this recipe a try, and let us know how it turns out in the comments below!