High-protein chicken and pepper goulash
High-protein chicken and pepper goulash with chicken breast, peppers and tomato purée. Ready in 40 minutes, 340 kcal and 48 g protein per serving.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 25 min
- Total time: 40 min
- Calories: 340 kcal per serving
- Protein: 48 g
- Fat: 10 g
- Carbs: 12 g
Ingredients
- 400g chicken breast
- 2 peppers
- 1 onion
- 2 tbsp tomato purée
- 250ml chicken stock
- 1 tbsp olive oil
- 2 tsp paprika
Method
You’ll need: saucepan · chopping board · knife · wooden spoon · ladle
- Cut the chicken breast into bite-sized pieces and finely dice the onion.
- Wash the red peppers, remove the cores and cut them into rough dice too.
- Heat the olive oil in a large pan and sear the chicken. Then add the onions and cook until soft and translucent.
- Stir in the tomato purée and paprika, fry everything for one minute, then pour in the chicken stock.
- Add the diced pepper, turn down the heat and let the goulash simmer with the lid on for 20 minutes.
Good to know
Goulash doesn't have to braise for hours. This chicken version gives you the same hearty flavour but is on the table in just under 30 minutes.
Swaps
Red pepper → yellow pepper (for a slightly milder, sweeter note in the goulash).
Cooking tips
Don't fry the chicken for too long, because unlike beef it tends to get dry rather than tender when braised.
Storage
The goulash freezes well in portions and tastes almost even better reheated.
Allergens
Contains celery (in the stock). Gluten-free and lactose-free.
Frequently asked questions
Can you freeze chicken and pepper goulash?
The goulash freezes well in portions and tastes almost even better reheated.
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