Chicken goulash

A chicken goulash can be a great option for this glorious Hungarian dish. Even despite the fact that initially a real goulash was always prepared from beef (veal), today hostesses use pork and chicken as a meat base, and it turns out no worse.

The fragrant and unusually tender chicken goulash is easy to prepare and combined with different types of side dish. In addition, stewed chicken without skin and bones with gravy is much healthier than also deep-fried meat. It is customary to use goulash from chicken not only as a self-sufficient meal - it is often combined with rice, buckwheat, potatoes, noodles or fresh vegetables.

The traditional goulash for Hungarians, which our culinary staff prepare from chicken, can also be made using various vegetables, not only potatoes, fresh paprika, onions and tomatoes, but also with garlic, herbs, carrots and even pumpkin.

We can say that the chicken goulash is a modern and dietary adaptation of the recipe, which is based on the principle of this traditional Hungarian soup - long-term stewing of meat, due to which it acquires softness, tenderness and juiciness.

The main rule of a delicious chicken goulash is considered to be the preliminary quick frying of meat and only after that it is stewed in a small amount of broth or water. Unlike pork or beef goulash, chicken goulash can be made very quickly because chicken fillet itself is dietary and very soft.

To thicken the sauce, chicken goulash is often seasoned with wheat flour, as an alternative to which some culinary experts use potato starch. Tomato paste, as well as sour cream, is added to the chicken goulash shortly before the end of the cooking process.

By the way, in terms of calories, chicken goulash is considered the most suitable of similar dishes for adherents to "sit on a diet. " So, on average, the calorie content of a chicken goulash is about 163 kcal per 100 grams, which is almost half the nutritional value of a pork goulash, for example.