Chicken Goulash Recipe

Chicken Goulash Recipe

How To Make Chicken Goulash

Savor a warm and filling meal with this chicken goulash. This Hungarian stew is packed with tender vegetables cooked in a thick, herb-seasoned broth.

Preparation: 15 minutes
Cooking: 33 minutes
Total: 48 minutes



  • 1tbspcooking oil
  • 8chicken thighs
  • tspsalt
  • 1onion
  • 2carrots
  • 2celery ribs
  • 2garlic cloves
  • 2tbsppaprika
  • 1tbspflour
  • 1tspcayenne
  • cupslow-sodium chicken broth
  • cupstomatoes in thick puree,crushed, canned
  • ¼tspdried thyme
  • 1bay leaf
  • 2tbspfresh parsley,chopped
  • ¼tspfresh ground black pepper


  1. In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with ¼ teaspoon of salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove.

  2. Pour off all but 1 tablespoon fat from the pan. Add the onion, carrots, celery, and garlic to the pan.

  3. Reduce the heat to moderate and cook for about 5 minutes, stirring occasionally, until the onion is translucent.

  4. Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds.

  5. Stir in the broth, tomatoes, the remaining 1¼ teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer.

  6. Reduce the heat and simmer for about 20 minutes., partially covered, until the chicken is done. Remove the bay leaf and add the parsley and black pepper.

  7. Serve warm, and enjoy!

Recipe Notes



  • Calories: 958.81kcal
  • Fat: 68.99g
  • Saturated Fat: 18.03g
  • Trans Fat: 0.34g
  • Monounsaturated Fat: 29.36g
  • Polyunsaturated Fat: 14.91g
  • Carbohydrates: 15.12g
  • Fiber: 3.94g
  • Sugar: 5.06g
  • Protein: 67.75g
  • Cholesterol: 378.28mg
  • Sodium: 1256.71mg
  • Calcium: 79.32mg
  • Potassium: 1301.59mg
  • Iron: 4.25mg
  • Vitamin A: 473.06µg
  • Vitamin C: 15.86mg
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