Chicken meat can be cooked in many different sauces, and each time a new and very tasty dish will be obtained. This is firstly.
The second argument in favor of chicken goulash with gravy is the dietary properties of the product. Thirdly - the chicken is cooked very quickly.
Enumerate the benefits of this dish can continue, but it is better to take and cook, because to persuade a long time to try the goulash from the chicken with gravy no one will have, even children.
Chicken goulash with gravy: basic technological principles - step by step
Goulash - stewed meat pieces. This dish name is of Hungarian origin, but there are similar technologies for cooking meat in a sauce in different cuisines of the world: azu (Tatar dish), chanakhs (Georgian cuisine), Beef stroganoff, cholnt (Jewish cuisine) and others.
Each of the listed dishes is prepared in two main ways:
• Meat is stewed in its own juice, and then vegetables and spices are added to it;
• The second method involves pre-roasting meat, followed by stewing in broth, water or milk. For this method of cooking stew also uses a variety of ingredients, as in the first case.
Which way is better? It's a matter of taste. One has only to note that in world cooking there are a huge amount of options on the topic of goulash from chicken alone:
Satsivi and chakhokhbili - Georgian cuisine;
Biriani - Indian cuisine;
Paella - Spanish cuisine.
Each national cuisine has its own cooking characteristics, a traditional set of herbs and spices, and vegetable additives, so chicken stews are difficult to organize and highlight the best of them in terms of ingredients. In addition, chicken meat has a neutral taste, and this feature allows you to use it in various combinations.
Common in all these national dishes is sauce, or, as they call it in Russian cuisine, gravy. Many thousands of years ago, humanity made a discovery: meat is best absorbed with the addition of acidic components. Now it is already scientifically established: acid contributes to the breakdown of food in the gastrointestinal tract, speeds up digestion and absorption of nutrients into the blood. From a culinary point of view, gravy in Russian cuisine is meat juice, which is distinguished when frying meat. This technology of thrift in Russian cuisine is also not an accident. It is in meat juice that contains the main valuable composition of vitamins and microelements, and the preservation of the liquid in the dish prevents the meat from drying out during frying. In modern cooking, gravy contains not only juice flowing from meat: meat broth or water is added to it, to increase the volume of liquid.
The spices that make up the gravy, create the flavor of the dish, its national flavor. The acidic ingredients of the gravy sauce, in addition to influencing the digestive processes, form the taste of the dish. Chicken meat becomes very tender and juicy when adding cream, milk, sour cream; southern or Mediterranean accent give goulash from chicken with gravy tomatoes.
Perhaps, step-by-step recipes for chicken goulash with gravy can be further divided into two subgroups: those in which the side dish is already included in the composition of the dish, and consisting only of meat and sauce. In the second version, the garnish for stew is selected separately, which is also very convenient.
Chicken Goulash with Hungarian Sauce - Step by Step Cooking
Ingredients:
Tomato puree 400 g
Cumin 40g
Sugar 70g
Dried paprika (pieces) 80 g
Celery (stalks) 100 g
Parsley 150 g
Garlic 70g
Ground pepper (mixture)
Ground coriander
Fat 200 g
Onions 500g
Carrots 400 g
Water 1.7 l
Salt
1.5 kg chicken fillet
Flour 150 g
Parsley 1 bunch
Step-by-step cooking of chicken goulash with gravy:
1. Cut chicken meat into medium-sized cubes or cubes. Wash and dry with a napkin.
2. Combine the flour with pepper and other ground spices. Salt in this mixture is not necessary to add - leave it for cooking gravy. Roll the meat into a dry mixture. Try to pan them so that the excess flour does not crumble into a hot frying pan - flour will burn during frying and spoil the taste and color of the gravy.
3. Cut the pork fat very finely. Throw it in a hot frying pan to drain the fat. Note that fat is better melted at an average temperature, slowly. Therefore, adjust the temperature of the plate. Fat can be heated beforehand, removed from it with the skimmer, the fried, dried particles of pork fat, and before frying the meat, heat the pan to the maximum temperature. 4. Fry the prepared meat for chicken goulash.
5. Next step: put the meat on a plate and in the same fat, brown the finely chopped onion. Transfer it to the skillet, to the meat.
6. Wash carrots, peel and chop them. Lightly salt. You can add a spoonful of sugar. Wait a few minutes to let the juice run, and also fry on high heat, stirring with a spatula. Bring it to half ready. When sugar is added, carrots caramelize when roasting, acquire a brighter color, and will look beautiful in the finished dish. In addition, the caramelization of vegetables gives the dishes a particularly pleasant flavor. The carrots prepared in this way are transferred to a stew-pan, to roasted meat and onions.
7. Combine hot water with tomato puree and bring to a boil in a separate bowl. To make the sauce thicker, you can use tomato paste. Boil it at a minimum temperature. The consistency of the gravy should resemble thick cream. Add cumin, paprika, ground coriander, pepper and salt. Try the taste. At your discretion, add acid if necessary. After adding tomato puree or pasta, the sauce should be boiled again.
8. Pour the prepared gravy for chicken goulash into a saucepan, put everything together on the stove and simmer until soft.
9. Finely chop the garlic, stalks or celery leaves, parsley. Add the green mixture to the goulash and remove the dish from the heat. Add ground cumin, check again for taste, cover the dishes with a lid and let stand for a while.
Hungarian goulash looks more like soup. It can be eaten as a separate dish, but also side dishes made from potatoes or cereals, beans or pasta will work great for it.
Chicken with mushroom gravy goulash - a step by step recipe
Ingredients:
Dried porcini mushrooms 100 g
Chanterelles, boiled 300 g
Sour cream (20%) 450 g
Milk, melted 250 g
Bay leaf
White pepper, ground
Lemon juice
Oil, butter and vegetable 100 g and 50 ml
Chicken Breast 1.4 kg
Onions 250 g
Garlic
Chicken broth 1 l Flour 60 g
Dill 200 g
Preparation:
1. Wash the meat, peel off the skin, cut the breast into 2x2 cm cubes. Sprinkle the pieces with lemon juice, season with ground pepper, stir and leave for 20-30 minutes. Then roll the meat in flour and proceed to roasting.
2. Heat the pan, pour in the vegetable oil first, and then add the butter. So that the oil does not splash, put a pinch of salt - it will absorb excess moisture, and the spray will disappear. Only, after using this technique, add salt to the dish with care not to over-salt it.
3. Fry the breast pieces until golden brown and transfer to a saucepan.
4. Dice the onions and boiled mushrooms. In the same pan, fry the mushrooms, and then add the onion, ground mushroom seasoning, pepper. It is necessary to start roasting with mushrooms, and only after they are lightly browned on high heat, add onions, and reduce the heat. When the onions become transparent, transfer the contents of the pan to the saucepan.
5. Combine warm melted milk with sour cream. Pour the milk mass into boiling broth and bring to a boil, transfer the sauce to the saucepan. Liquid gravy should cover meat, mushrooms and onions by 2-3 cm. Stew goulash from chicken with gravy for 15-20 minutes.
6. At the end of stewing, taste, adjust, add chopped greens, bay leaf, chopped garlic. Turn off the fire, soak the dish for about twenty minutes before serving.
There is no better side dish than mashed potatoes for such a dish. The second option of the side dish is potato zrazy: write down or memorize the potato zraz recipe for goulash from chicken with mushroom gravy on sour cream, step by step.
Step-by-step recipe of potato zraz to goulash from chicken with gravy
Boiled potatoes in uniforms 0.5 kg
Eggs 2 pcs.
Wheat flour 175 g
Breadcrumbs 150 g
Butter (82.5%) 180 g
Cooking oil for frying
Cooking:
1. Peel hot potatoes and rub through a sieve.
2. Beat in one egg, add flour (half the norm) and salt. Stir until a homogeneous, viscous mass. 3. Dust the table with flour. Divide the potato dough into 120 g pieces, make cakes.
4. Divide the butter into pieces of 30-35 g, freeze them, and place in the center of the cakes.
5. Roll balls of potato dough. Beat the egg with a pinch of salt, dip the semi-finished products in the egg mass, then roll in the breadcrumbs.
6. Fry zrazy in deep fat until golden brown. Put on a napkin to remove excess fat. Serve with chicken goulash and gravy.
Step-by-step recipes for chicken goulash with gravy - useful tips
Try to salt the meat at the end of roasting. Salt draws out meat juice and when roasting the meat becomes dry and hard. If you fry meat products for gravy, then add salt to the broth or water while stewing.
To leave the meat after frying juicy, before putting it in the pan, roll the pieces in butter or flour. This technique will help seal the juice inside the pieces. Before frying, the pan needs to be strongly heated so that the crust forms as quickly as possible.
Do not try to put all the meat in the pan, if it is a lot of it - fry in parts so that it is convenient to turn it over. The crust should evenly cover each piece.
