Easy Chicken Goulash with Quick Dumplings
This is an easy version of a traditional Hungarian Chicken Goulash recipe - and it's DELICIOUS! It's quick and easy, cooks in one pot, but still tastes like it cooked all day. And you will not believe how incredibly easy and quick-cooking these homemade little dumplings are. You get warm peppery (not hot) flavors combined with tangy tomato, sweet bell peppers, and hearty chicken and dumplings. This is an easy chicken dinner that my family loves and I know yours will too!
Servings 6 servings
Calories 388kcal
Ingredients
Onions, Chicken, Spices
- 2 tablespoons extra virgin olive oil
- 4 slices Bacon
- 1 Large yellow onion
- 1 pound Chicken Breasts, boneless, skinless
- 3 cloves garlic, minced
- 3 tablespoons Smoked Paprika
- 1 tablespoon Hungarian Hot Paprika
- 1 teaspoon caraway seeds
Rest of Goulash Ingredients
- 1 green pepper sliced
- 1 red pepper sliced
- 28 ounces diced tomatoes
- 3 cubes Chicken Bouillon
- 4 cups Water
- 1 teaspoon Salt
- 1 teaspoon pepper
Dumplings
- 1 Egg, large
- ½ Cup All Purpose Flour
- 1 Pinch Salt
Garnish
- ¼ cup Sour cream
- 1 bunch Fresh Italian Parsley
Instructions
Prep-Ahead Steps
- PREP CHICKEN & BACON. Cut the chicken into 1 inch cubes. Slice the Bacon into thin strips.
- PREP VEGGIES. Peel and cut the onion into 1 inch chunks, then separate layers. Cut the red and green peppers into similar size pieces. Mince the garlic.
- PREP REST INGREDIENTS. Measure out the seasonings and spices. Open the diced tomatoes. Measure out the flour for the dumplings.
Cooking Steps
- BACON, ONIONS. Preheat a large Dutch oven over high heat and add the bacon. Cook to render the fat, about 5 minutes, and then add the onions. Cook until translucent, about 5 minutes.
- CHICKEN, PEPPERS. Add the chicken, garlic, bell peppers, caraway seeds, and the paprika powder . Stir to combine and cook for another 2 minutes.
- COOK GOULASH. Add the bouillon cubes, water, and diced tomatoes. Stir to combine. Bring the goulash to a boil, reduce the heat to low, cover and simmer for 15 minutes. Add salt and pepper to taste.
- MAKE DUMPLINGS. While the goulash is cooking, make the dumplings by adding the flour to a large bowl, then the egg, and a pinch of salt. Mix together until it forms a ball and then knead together with your hand for 1 minute. Split into 3 sections and then roll each section out into a thin cord. Then pinch off small pieces with your fingers or using a knife to create dumplings. (SEE RECIPE POST FOR IMAGE REFERENCES)
- ADD DUMPLINGS. During the final 5 minutes of the goulash cooking time, add the dumplings and stir to submerge and distribute them. Let them cook during the final minutes (they only require about 3 minutes).
- SERVE. Serve in bowls with a dollop of sour cream and garnish with fresh parsley. Enjoy!
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