This easy Chicken Hungarian Goulash recipe is the perfect comfort food with tender chunks of chicken, onions, and paprika served over egg noodles.
If you are looking for a warm and delicious dish this winter, Chicken Hungarian Goulash is the perfect option. This comfort dish is easy to make and the whole family will love it. It uses ingredients that you probably already have in your kitchen. This Chicken Hungarian Goulash has tomato-based sauce with chunks of chicken, onion, garlic, and paprika.
When I was in elementary school, my mom went out of town for work and she told my dad that he couldn’t order takeaway every night. I remember him making my brother and me Hungarian Goulash for dinner. He made the traditional beef version and she was so shocked when she got home that he cooked us something that she had never made.
Chicken Hungarian Goulash
In a deep frying pan over medium heat, melt butter then add onions and garlic. Cook until the onions are translucent. Next, add the diced chicken, cooking until browned on both sides.
Add Worcestershire sauce, brown sugar, ketchup, salt, paprika, and 1 1/2 cups water to the pan. Stir until combined. Reduce heat and allow to simmer for 20 minutes.
To thicken the sauce, combine flour with 1/4 cup cold water. Then pour slowly into the goulash, stirring until mixed through. Serve over cooked egg noodles.
Chicken Hungarian Goulash
Ingredients
- 1 chicken breast, diced
- 1/4 cup butter
- 1/2 onion, diced
- 1 clove of garlic, minced
- 2 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
- 3/4 cup ketchup
- 1 tsp salt
- 2 tsp paprika
- 1 1/2 cups water
- 2 Tbsp flour
- 1/4 cup cold water
- egg noodles, cooked
Instructions
- In a deep frying pan over medium heat, melt butter then add onions and garlic. Cook until the onions are translucent.
- Next, add the diced chicken, cooking until browned on both sides.
- Add Worcestershire sauce, brown sugar, ketchup, salt, paprika, and 1 1/2 cups water to the pan. Stir until combined.
- Reduce heat and allow to simmer for 20 minutes.
- To thicken the sauce, combine flour with 1/4 cup cold water. Then pour slowly into the goulash, stirring until mixed through.
- Serve over cooked egg noodles.
