Cheyannes Chicken Goulash Recipes

CHEYANNE'S CHICKEN GOULASH

Cheyanne's Chicken Goulash image

This is my friend Cheyanne's recipe, she made it for me when I had my last baby. It's different because it's made with chicken not beef. I have made it without the bell pepper and celery and it was still great. Easy, healthy and delicious.

Provided by HeidiSue

Categories One Dish Meal

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

2 chicken breasts, cut into chunks
2 celery ribs, chopped
1/2 medium onion, chopped
1 green bell pepper, chopped
2 tablespoons butter
1 (15 ounce) can chopped tomatoes
1 (8 ounce) can Mexican tomato sauce
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
3 cups cooked macaroni or 3 cups pasta, of choice

Steps:

Saute celery, onion and bell pepper in butter until soft. *I do not like crunchy veggies so I start with the celery because it takes the longest, then after a few minutes I add the onions and then the bell peppers.
Once the veggies are the way you like them add the chicken and brown for a few minutes.
Add all remaining ingredients and simmer 20 minutes.
Toss in the pasta and serve.

Nutrition Facts : Calories 504.3, Fat 18.4, SaturatedFat 7.8, Cholesterol 82.2, Sodium 930.8, Carbohydrate 54.7, Fiber 5.8, Sugar 9.6, Protein 30.1

TRADITIONAL GERMAN GOULASH

Traditional German Goulash image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons canola oil
2 onions, chopped
2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin
1 1/2 tablespoons chopped garlic
1/2 tablespoon caraway seeds
3 tablespoons paprika
1 1/2 tablespoons Montreal steak seasoning
1 teaspoon onion powder
1/2 teaspoon cayenne powder, or more for extra spice
1 teaspoon salt
1 teaspoon pepper
3 large green bell peppers, cut into 1-inch pieces
3 large red bell peppers cut into 1-inch pieces
One 16-ounce can tomato puree
One 6-ounce can tomato paste
1 1/2 cups vegetable broth
Spaetzle, egg noodles or dumplings, for serving

Steps:

Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

CHICKEN GOULASH

Chicken Goulash image

Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish. Goulash originated in Hungary, and one of its most important ingredients is paprika which, together with tomatoes, produces a rich, deep red sauce. The best paprika still comes from Hungary, where it is produced in varieties that range from mild to very hot. Caraway seeds are added for texture and to help give the sauce its characteristic flavour. Traditionally, goulash is made with veal or pork, but it is adaptable to most meats, particularly chicken. Serve with baked or mashed potatoes and steamed green vegetables, such as cabbage and green beans.

Provided by English_Rose

Categories Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 boneless chicken thighs
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seed
115 g button mushrooms
14 ounces canned chopped tomatoes
1 1/4 cups chicken stock
freshly chopped parsley (to garnish)

Steps:

Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
Cook over a medium heat for about 15 minutes, until well browned on all sides.
Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
Then sprinkle with the freshly chopped parsley and serve immediately.

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