You can prepare many different sauces for chicken meat, and each time you will get a new and very tasty dish. This is first.
The second argument in favor of chicken goulash with gravy is the dietary properties of the product. Thirdly, the chicken cooks very quickly.
You can continue to list the advantages of this dish, but it’s better to take and cook, because nobody will have to persuade a chicken goulash with gravy for a long time, even children.
Chicken goulash with gravy: basic technological principles - step by step
Goulash - stewed pieces of meat. This name of the dish is of Hungarian origin, but similar technologies for cooking meat in sauce are in different cuisines of the world: azu (Tatar dish), canahi (Georgian cuisine), Beef stroganoff, cholnt (Jewish cuisine) and others.
Each of these dishes is prepared in two main ways:
• The meat is stewed in its own juice, and then vegetables and spices are added to it;
• The second method involves pre-frying the meat, followed by stewing in broth, water or milk. For this method of cooking stew, a variety of ingredients are also used, as in the first case.
Which way is better? It's a matter of taste. It is worth noting that in the world of cooking there are a huge number of options on the theme 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 spicy herbs and spices, vegetable additives, so chicken stews are difficult to systematize and highlight the best of them in terms of the composition of the components. In addition, chicken has a neutral taste, and this feature allows you to use it in a variety of combinations.
Common in all these national dishes is sauce, or, as it is commonly called in Russian cuisine, gravy. Many thousands of years ago, a discovery was made by mankind: meat is best absorbed with the addition of acidic components. It has already been scientifically established: acid promotes the breakdown of food in the gastrointestinal tract, accelerates the digestion and absorption of beneficial substances into the blood.
From a culinary point of view, gravy in Russian cuisine is the meat juice that stands out when frying meat. This thrift technology in Russian cuisine is also not an accident. It is in meat juice that the main valuable composition of vitamins and minerals is contained, and the preservation of the liquid in the dish protects the meat from overdrying during frying. In modern cooking, gravy does not only include juice draining 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 aroma of the dish, its national flavor. The acidic components of gravy sauce, in addition to affecting the digestive processes, form the taste of the dish. Chicken meat becomes very tender and juicy with the addition of cream, milk, sour cream; a southern or Mediterranean accent is given to chicken goulash with gravy by tomatoes.
Perhaps, step-by-step recipes for chicken goulash with gravy can be divided into two further subgroups: those in which the side dish is already part of the dish, and consisting only of meat and sauce. In the second version, the garnish is selected separately for stew, which is also very convenient.
Hungarian chicken goulash with gravy - step by step cooking
Ingredients:
Tomato puree 400 g
Caraway seeds 40 g
Sugar 70 g
Sun-dried paprika (pieces) 80 g
Celery (stalks) 100 g
Parsley 150 g
Garlic 70 g
Ground pepper (mix)
Ground coriander
Bacon 200 g
Onion 500 g
Carrot 400 g
Water 1.7 L
Salt
Chicken fillet 1.5 kg
Flour 150 g
Parsley 1 bunch
Step by step cooking chicken goulash with gravy:
1. Cut the chicken meat into cubes or medium-sized cubes. Wash and dry with a napkin.
2. Combine the flour with pepper and other ground spices. Salt does not need to be added to this mixture - leave it to prepare the gravy. Roll the sliced meat into a dry mixture. Try to brew them so that excess flour does not crumble into a hot pan - the flour will burn during the frying process and spoil the taste and color of the gravy.
3. Cut the pork fat very finely. Throw it in a hot pan so that fat melts. Please note that fat is better melted at medium temperature, slowly. Therefore, adjust the temperature of the stove. Fat can be melted in advance, removed from it using a slotted spoon, the fried dry particles of pork fat, and before frying the meat, heat the pan to a maximum temperature.
4. Fry the prepared meat for chicken goulash.
5. Next step: transfer the meat to a plate and in the same fat, brown the finely chopped onions. Transfer it to the stewpan, to the meat.
6. Wash the carrots, peel and cut into cubes. Lightly salt. You can add a spoonful of sugar. Wait a few minutes for it to start juice, and also fry over high heat, stirring with a spatula. Bring it to half-ready. When sugar is added, the carrots during frying are caramelized, acquire a brighter color, and will look beautiful in the finished dish. In addition, caramelization of vegetables gives dishes a particularly pleasant shade of taste. Transfer the carrots prepared in this way to the stewpan, to the fried 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 minimum temperature. The consistency of the gravy should resemble a thick cream. Add caraway seeds, paprika, ground coriander, pepper and salt. Taste it. Add acid if you wish. After adding tomato puree or pasta, the sauce must be boiled again.
8. Pour the finished gravy for chicken goulash into a saucepan, put everything together on a 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, taste again, cover the dishes with a lid and let stand for a while.
Hungarian goulash is more like soup. It can be eaten as an independent dish, but side dishes from potatoes or cereals, beans or pasta will suit it wonderfully.
Chicken goulash with mushroom sauce - step by step recipe
Ingredients:
Dried porcini mushrooms 100 g
Chanterelles, boiled 300 g
Sour cream (20%) 450 g
Baked milk 250 g
Bay leaf
Ground pepper
Lemon juice
Butter, butter and vegetable 100 g and 50 ml
1.4 kg chicken breast
Onions 250 g
Garlic
Chicken Broth 1 L
Flour 60 g
Dill 200 g
Cooking method:
1. Wash the meat, peel the skin, cut the breast into 2x2 cm cubes. Sprinkle the slices with lemon juice, season with ground pepper, mix and leave for 20-30 minutes. Then roll the meat in flour and start frying.
2. Heat the pan, pour in the vegetable oil first, and then add the butter. To prevent the oil from splashing, put a pinch of salt - it absorbs excess moisture, and the spray disappears. Only, after using this technique, add salt to the dish with care so as not to over-salt.
3. Fry the breast slices until golden brown and transfer to a saucepan.
4. Dice the onions and boiled mushrooms. Fry the mushrooms in the same pan, and then add the onions, ground mushroom seasoning, and pepper. It is necessary to start frying with mushrooms, and only after they are browned over high heat, add onions, and reduce the heat. When the onions become clear, transfer the contents of the pan to the saucepan.
5. Combine warm baked milk with sour cream. Pour the milk mass into a boiling broth and, bringing to a boil, pour the sauce into a saucepan. Liquid gravy should cover 2-3 cm of meat, mushrooms and onions. Stew chicken goulash with gravy for 15-20 minutes.
6. At the end of the stew, try to taste, adjust, add chopped herbs, bay leaf, chopped garlic. After turning off the heat, let the dish stand for about twenty minutes before serving.
There is no better side dish than mashed potatoes for such a dish. The second version of the side dish is potato zrazy: write down or remember the recipe for potato zraza for chicken goulash with mushroom sauce on sour cream, step by step.
A step-by-step recipe for potato zrazy to chicken goulash with gravy
Boiled potatoes in uniform 0.5 kg
2 eggs
Wheat flour 175 g
Breadcrumbs 150 g
Butter (82.5%) 180 g
Cooking Oil
Cooking:
1. Peel hot potatoes and wipe through a sieve.
2. Beat one egg, add flour (half the norm) and salt, Stir until a homogeneous viscous mass.
3. Sprinkle the surface of the table with flour. Divide the potato dough into 120 g pieces, form flat cakes.
4. Divide the butter into pieces of 30-35 g, freeze them, and put in the center of the cakes.
5. Roll the balls from the potato dough. Beat the egg with a pinch of salt, dip the semi-finished products in the egg mass, then roll in breadcrumbs.
6. Deep-fried zrazy until golden. Transfer to a napkin to remove excess fat. Serve with chicken goulash and gravy.
Step-by-step chicken goulash recipes with gravy - useful tips
Try to salt the meat at the end of the roasting. Salt draws meat juice and when roasted, the meat becomes dry and hard. If you fry meat products for gravy, add salt to the broth or water when stewing.
To keep the meat juicy after frying, put the slices in oil or flour before putting it in the pan. This technique will help seal the juice inside the pieces. Before frying, you need to heat the frying pan until the crust forms as quickly as possible.
Do not try to put all the meat in a pan, if there is a lot of it - fry parts in order to make it convenient to turn it over. The crust should evenly cover each piece.
