German Chicken and Bell Pepper Goulash (Hähnchen-Paprika-Gulasch) Recipe
This German chicken and bell pepper goulash is a lighter version of heavy meat stews, popular for weekday home cooking. The dish is a bit similar to Hungarian paprikash, but the sauce is milder and often served with pasta or rice. It’s perfect as a quick family dinner, since chicken cooks much faster than beef.
A lighter, quicker take on classic goulash that keeps all the paprika aroma but uses chicken instead of heavier cuts of meat, making it ideal for busy weeknights.
Chef's tips
Brown the chicken in batches if your pan is small – overcrowding will make it stew instead of sear and the flavor will be less intense. If the tomatoes are very acidic, balance the sauce with a pinch of sugar or a splash of cream more.
How to serve
Serve with broad egg noodles, rice or crusty bread and a simple green salad or cucumber salad on the side. A spoonful of sour cream on top also works well if you like a richer finish.
Ingredients
- chicken breast - 700 g
- bell pepper - 2 piece
- bell pepper - 1 piece
- onion - 1 piece
- garlic - 2 clove
- canned tomatoes - 400 g
- stock - 250 ml
- cream - 100 ml
- sweet paprika - 2 teaspoon
- hot paprika - 0.25 teaspoon
- oil - 2 tablespoon
- salt
- black pepper
- parsley chopped - 2 tablespoon
Preparation
- Wash, pat dry and cut the chicken breast into bite-sized cubes. Lightly season with salt and pepper.
- Deseed the bell peppers and cut into strips, finely dice the onion, and finely chop the garlic.
- Heat the oil in a large frying pan or wide pot over medium-high heat. Add the onion and fry for 3–4 minutes until softened and slightly translucent but not browned.
- Add the garlic and fry for about 30 seconds until fragrant.
- Add the chicken pieces and fry for 5–7 minutes, stirring, until the meat loses its raw pink color on all sides and is lightly browned.
- Sprinkle in the sweet and hot paprika, stir quickly and fry for another 30 seconds, taking care not to burn the spices.
- Add the sliced bell peppers, stir and fry for 3–4 minutes until they start to soften slightly.
- Pour in the canned tomatoes and stock, mix well. Bring to a boil, then reduce the heat to medium and cook uncovered for 15–20 minutes, until the sauce has noticeably thickened.
- In a mug, mix the cream with a few tablespoons of the hot sauce from the pan to temper it, then pour it into the goulash, stirring constantly. Cook for another 2–3 minutes without letting it come to a vigorous boil.
- Season to taste with salt and pepper. Finally, sprinkle with chopped parsley and gently stir.
- Serve the hot goulash with your favorite side: pasta, rice or bread.
Storage
Store cooled leftovers in an airtight container in the fridge for up to 2–3 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock if the sauce has thickened too much. If frozen without fresh herbs, thaw overnight in the fridge and reheat thoroughly before serving.
