Try this recipe for chicken goulash, then check out our beef goulash, pork goulash, chicken stroganoff, paprika chicken and Hungarian lecso.


  • 500g skinless chicken thigh fillets, cut into bite-sized chunks
  • 1 tbsp plain flour, seasoned well
  • 1 tbsp olive oil
  • 1 large onion, halved and sliced
  • 2 cloves garlic, crushed
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1 green pepper, chopped into chunks
  • 1½ tbsp paprika (not smoked)
  • 1 tsp caraway seeds
  • 400g tin cherry tomatoes
  • 300ml chicken stock
  • flat-leaf parsley, a small bunch, chopped
  • soured cream, to serve
  • tagliatelle or rice, to serve


  • STEP 1

    Toss the chicken with the seasoned flour. Heat 1 tbsp of oil in a large deep non-stick frying pan, then cook, in batches, until golden all over.

  • STEP 2

    Scoop out the chicken, then add the onion, garlic, celery and carrot. Cook for 10-12 minutes or until soft and golden brown at the edges. Add the pepper and cook for another 6-8 minutes or until soft. Return the chicken to the pan and add the spices, tomatoes and stock. Put on a lid and simmer for 45 minutes until the chicken is really tender and the sauce thickened. Stir in the parsley then serve with soured cream and pasta or rice.


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