Looking for a new way to enjoy chicken? This Chicken Goulash with Roasted Vegetables and Sausage is a creative and hearty twist on the classic Hungarian stew. It swaps traditional beef for tender chicken, resulting in a lighter yet equally satisfying dish. The combination of creamy, paprika-infused sauce, savory chicken sausage, and perfectly roasted vegetables creates a symphony of flavors and textures. It's the ultimate comfort food, perfect for a cozy family dinner and sure to become a new favorite.
Chicken goulash with roasted vegetables and sausage
Ingredients for Chicken Goulash with Roasted Vegetables and Sausage
- 500 g chicken breast fillet
- 300 g raw chicken sausage
- 500 g potatoes
- 350 g small carrots
- 200 ml cream
- 130 g onion
- 3 cloves garlic
- 120 g tomatoes
- 90 g celery
- 1 red chili pepper pod
- 20 g ginger
- 25 g all-purpose flour
- 5 g ground turmeric
- 5 g ground sweet paprika
- vegetable oil and butter, pepper, sugar, salt, rosemary
How to Make Chicken Goulash with Roasted Vegetables and Sausage
Start by preparing the vegetables for the goulash. Peel and finely chop the onion and garlic. Place a tablespoon of butter in a frying pan. Then add vegetable oil, toss in the chopped vegetables, and sauté over medium heat until translucent.
Dice the celery. Add it to the sautéed vegetables. Fry the celery with the onion for a few minutes.
Finely chop the ripe red tomatoes, remove the seeds from the chili pepper and slice it into rings, and cut a small piece of fresh ginger into thin strips.
Add the chili, ginger, and tomatoes to the pan.
Sautéing onion in butter
Adding celery to the pan
Adding chili, ginger, and tomatoes to the pan
Cut the chicken breast fillet into narrow strips against the grain, add them to the vegetables, and fry everything together for a few minutes, stirring occasionally.
Frying chicken fillet with vegetables
In a bowl, pour in the cream, add the ground sweet paprika, ground turmeric, and all-purpose flour. Whisk the ingredients until smooth.
Mixing spices in the cream
Pour the sauce into the pan, bring to a boil, season with salt to your taste, and add a teaspoon of granulated sugar (level).
Pouring the sauce into the pan
Next, add the raw chicken sausages, cover the dish with a lid, and cook on low heat for 20 minutes.
Cooking chicken sausages on low heat
Remove the finished goulash from the heat and cut the sausages into several pieces.
Cutting the sausages into several pieces
Parboil the potatoes in their skins along with the small carrots until semi-cooked. Grease a non-stick baking dish with vegetable oil, arrange the boiled vegetables, and sprinkle with salt and thyme. Preheat the oven to 200°C (400°F).
Boiling vegetables and preparing them for roasting
Place the baking dish with the vegetables on the lower rack and roast for about 20 minutes until golden brown. Our chicken goulash with roasted vegetables is almost ready.
Roasting potatoes until golden brown
To serve, first plate the goulash with its gravy, then add the roasted vegetables and sausage pieces. Garnish with fresh herbs and freshly ground black pepper, and serve the dish hot.
Serving the chicken goulash with roasted vegetables and sausage hot
And there you have it—a wonderfully comforting and flavorful meal ready to be enjoyed! This Chicken Goulash is incredibly versatile. For an extra touch of richness, serve it with a dollop of sour cream or a sprinkle of fresh parsley or dill. It's a fantastic dish for meal prepping, as the flavors meld together and become even more delicious the next day. We hope this recipe brings warmth and joy to your table. Enjoy every spoonful!
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