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Chicken Goulash

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Active Time:  25 Minutes
Total Time:  45 Minutes
  Serves 4
Fragrant with paprika and brimming with flavor, this Hungarian classic continues to please. Our quick version loses none of the original appeal.
1 tablespoon cooking oil
8 chicken thighs
1 1/2 teaspoons salt
1 onion, chopped
2 carrots, cut into 1/4-inch slices
2 ribs celery, cut into 1/4-inch slices
2 cloves garlic, minced
2 tablespoons paprika
1 tablespoon flour
1/8 teaspoon cayenne
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 1/2 cups canned crushed tomatoes in thick puree
1/4 teaspoon dried thyme
1 bay leaf
2 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
Chicken Goulash Recipe at
In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the onion, carrots, celery, and garlic to the pan. Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer. Reduce the heat and simmer, partially covered, until the chicken is done, about 20 minutes. Remove the bay leaf and add the parsley and black pepper.

Menu Suggestions

Serve the goulash with spaetzle, buttered noodles, or boiled or mashed potatoes.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 269
Fat. Total: 10g
Fiber: 4g
Carbohydrates, Total: 14g
Sodium: 1138mg
% Cal. from Fat: 33%
Cholesterol: 115mg
Protein: 32g
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