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Paprika chicken goulash

  • Serves 4
  • Easy

Check out this juicy chicken goulash recipe with peppery paprika. Serve this simple one-pot with tagliatelle or rice for an easy midweek family meal. Plus it's low in calories, too

By Amanda James
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Ingredients

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

Method

  • 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.

Additional Information

Nutrition

  • kcals 267
  • fat 7.4g
  • saturates 1.6g
  • carbs 15.1g
  • sugars 10.1g
  • fibre 6.1g
  • protein 32g
  • salt 0.5g
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