Chilli chicken goulash

There are so many different goulash recipes and it’s hard to find the perfect one, the one that will stick out. I visited Hungary many times, and Budapest is one of my favourite cities. Not only that it has a rich history, but going there you are embarking on a fascinating culinary adventure. Goulash is probably one of the most famous Hungarian dishes, and I’m happy that I got the chance to try it there in a number of traditional restaurants. Their goulash is rich in flavour, spicy and hot mostly served in a bread bowl and I recommend trying it the first time you visit Budapest or any other city in Hungary because you won’t be disappointed. All about my last trip to Budapest you can find here .

This is a recipe I stumbled upon in one of the cookbooks I found in my flat. Of course it has a personal touch because I always like to adjust flavours when cooking. The first time I prepared this goulash, I was sceptical a bit but loved the idea of so many different vegetables I was cooking with. The result blew my mind, so the first chance I got I prepared it for my family since I wanted to share this amazing dish and they were surprised how tasty it was. Since then this is one of my favourite goulash recipes and hope you’ll give it a shot as well!

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Preparation: 25 min

Cook time: 1 h 15 min

Servings: 4

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Ingredients

• 600 g chicken breast
• 50 ml olive oil
• 150 g onion, chopped
• 180 g carrot, chopped
• 200 g potatoes, sliced
• 400 g red beans, can
• 2 stalks celery, sliced
• 2 cloves garlic, pressed
• 3 tsp chili pepper
• 1 vegetable stock cube
• 1/2 tsp thyme
• 250 g crushed tomatoes
• 65 ml red wine
• 2 tsp parsley, chopped
• 2 tsp coriander
• salt & pepper to taste

How to

1. In a large pot heat olive oil. Place slightly salted sliced chicken breast and cook on each side until golden. Add chopped onion, sliced celery, chopped carrot, pressed garlic and chili pepper and let it simmer for 5 min stirring every now and then.
2. Add sliced potatoes, vegetable stock cube, thyme, salt and pepper. Stir in crushed tomatoes and 300 ml of water. Bring to a boil, lower the heat and cook at low heat for 40 min stirring every 5-10 min.
3. Add a can of red beans, red wine and cook for another 10 min. Serve topped with chopped fresh parsley and coriander.