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Chicken goulash

(0)
55 Min
 
portions
6 %

Carbs

4 %

Fats

5 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 2468 g
Energy 289 kJ / 69 kcal 7110 kJ / 1703 kcal
Sat. fat 1 g 23 g
Unsat. fat 2 g 33 g
Fibre 2 g 26 g
Salt 172 mg 4221 mg
Units:
 
  • 750 g
    Tomato
  • 500 g
    Chicken - Thigh
  • 250 g
    Onion
  • 150 g
    Mushrooms, white, raw
  • 148 ml
    Chicken stock
  • 140 g
    Sweet pepper
  • 10 g
    Garlic
  • 8 g
    Paprika
  • 4 g
    Cumin
  • 4 g
    Salt
  • 2 g
    Oregano dry
  • 500 g
    Asian Rice
  • 2.5 kg
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Cast iron casserole , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Spatulas , 1 x Sauce pans , 1 x Sieve
Method

Preparation time

10 Min

Cooking time

45 Min

1

Heat the oven ( 220°C / 428°F).

Cook the rice (see component recipe).

2

Cut the tomatoes into chunks of about 2 cm and place it on the flat oven tray.

Roast for 10 - 15 minutes until cooked and starting to colour.

3

Clean the onions and sweet peppers and cut them into 2 cm cubes, clean the mushrooms and cut into 1/4 parts.

4

Crush, peal and chop the garlic.

Cut the chicken into 2 cm chunks.

5

Heat a casserole on medium heat.

Add a little of olive oil and stir-fry the chicken with the herb, spices, onion and garlic for 2-3 minutes until they start to colour.

6

Add the sweet peppers and mushrooms, stir-fry for a further 2 - 3 minutes

Now add the roasted tomatoes and stir through the chicken goulash.

Add the chicken stock, allow to simmer for a further 20 minutes.

7

Season with salt and pepper and your goulash is ready to serve with the rice.

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