Description
A hearty and flavorful chicken goulash made with tender chicken, paprika, and bell peppers in a rich tomato sauce. A lighter twist on the classic Hungarian dish.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound boneless, skinless chicken thighs or breasts, cut into chunks
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1/2 teaspoon caraway seeds (optional)
Salt and black pepper to taste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (14 oz) diced tomatoes
1/2 cup low-sodium chicken broth
1 tablespoon tomato paste
1/4 cup sour cream (plus more for serving)
Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add chicken pieces to the pot and brown on all sides, about 5–6 minutes.
4. Stir in sweet paprika, smoked paprika, and caraway seeds if using. Season with salt and pepper.
5. Add bell peppers and cook for another 3 minutes.
6. Stir in diced tomatoes, chicken broth, and tomato paste. Bring to a simmer.
7. Cover and simmer on low heat for 25–30 minutes, or until the chicken is tender and the sauce has thickened.
8. Stir in sour cream and heat through gently—do not boil.
9. Serve hot, garnished with fresh parsley and an extra dollop of sour cream if desired.
Notes
Serve over egg noodles, rice, mashed potatoes, or crusty bread.
For extra depth of flavor, use chicken thighs instead of breasts.
This dish tastes even better the next day as leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: chicken goulash, paprika chicken, easy goulash, Hungarian stew