Composition / ingredients
Step-by-step cooking
Step 1:
How to make goulash without potatoes with chicken? Prepare the products according to the list. You will need chicken breasts, medium-sized carrots and onions, wheat flour, and spices. If the bird is frozen, then transfer it from the freezer to the bottom shelf of the refrigerator in advance and defrost it.
Step 2:
Wash the carrots with a brush, peel and cut into thin strips. Cut the peeled onion into half rings. So that when slicing onion juice does not irritate the mucous membrane of the eyes so much, rinse the onion and knife with cold water.
Step 3:
Wash the chicken breasts, dry them with paper towels. Remove the films and excess fat. Cut the meat into cubes along the length and width of 8-10 mm. The pieces should not be too small so that the chicken does not turn out dry during the stewing process.
Step 4:
Take a saucepan with a thick bottom, pour refined vegetable oil into it and heat it well. It is very easy to understand whether the oil has warmed up enough. Lower a wooden spatula into it, if bubbles have gathered around, then you can start the frying process. Put the chopped onions and carrots in a saucepan and fry with constant stirring until soft.
Step 5:
Add chicken bars. Fry quickly over high heat so that the crust formed on top "seals" all the juices inside the meat, so it will not lose its juiciness.
Step 6:
Add flour, quickly mix the contents so that the flour is evenly distributed, pour in boiled hot water, bringing the contents to the desired density. Add the tomato paste and stir. Pasta can be replaced with ketchup, tomatoes in their own juice or fresh finely chopped tomatoes.
Step 7:
Bring the goulash to a boil, add paprika, salt, bay leaf. If desired, you can use ready-made spices for chicken. In this case, be sure to read the composition, if there is already salt in the mixture, take this into account when you salt the dish, otherwise you risk over-salting. Simmer for about 15 minutes on low heat, bringing the dish to readiness. How to check the readiness of meat? The chicken should be easily pierced with a knife or fork and clear juice will flow out.
Step 8:
Ready-made chicken goulash with gravy is served with any side dish, but sometimes it is cooked and served as goulash soup.
For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast - 113 kcal/100g
