Chicken goulash is prepared quite simply. Chicken meat will turn out to be as soft and juicy as possible if you use a fatter thigh without a bone. Although fillet is also suitable.
Ingredients
- Chicken thighs (without dice) – 600 g
- Onion (large) – 1 piece
- Tomato paste - 2 tbsp.l.
- Sour cream - 2 tbsp.l .
- Flour (wheat) – 1.5 art.l.
- Salt - to taste
- Spices and seasonings - to taste
- Vegetable oil (for frying) – 2 art.l.
Step-by-step cooking recipe
Wash and dry the chicken meat, cut off all the excess. Cut into strips and put in a frying pan with hot oil. Fry for 10 minutes on medium heat, stirring.
Peel the onion, cut into strips and fry in another pan until soft.
Transfer the onion to the chicken and fry everything together for another couple of minutes on a low heat.
Combine tomato paste with sour cream and flour, then pour 200-250 ml of water. Add salt, spices to taste and mix again.
Pour the sauce into a frying pan (or into a saucepan), simmer the goulash over low heat for about half an hour.
Serve the goulash with a side dish of pasta, rice or potatoes. You can just serve goulash with vegetables to make the meal less satisfying.
