Goulash chicken from Szeged

Goulash chicken from Szeged

Ingredients for 8 capita:

goulash chicken

  • 2 kg chicken
  • 1 onion
  • 2 clove of garlic
  • 1 dl oil
  • 1 pinhead grained cumin
  • 1 tablespoon grained red paprika
  • 0.2 kg carrot
  • 0.1 kg turnip
  • 0.1 kg celery
  • 1 kg potato


Wash the chicken, and chop it into big pieces. Peel the onion and the garlicand spall them. Warm the oil and parch the onion in it. Get it off the fire and add the cumin and the red paprika, then stir it, add 2-3 dl of water to it, and add the garlic too. Put it on the fire again. Add the chicken, salt it to taste and simmer them under topping for 10-15 minutes. During this, clean and wash the carrot, the turnip, the celery, chop them, and add them to the chicken. Add 2-2.5 liters of water to it, and boil it carefully for 20 minutes, until it gets half soft. Peel and wash the potato, and chop them into small dices. Add them to the soup, season it, if needed (you can add some hot paprika), and boil it 20 minutes more. According to the traditional goulash recipe, serve it with noodles.

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HUNGARIAN GOULASH SECRETS Interesting facts about the Hungarian goulash

…its popularity, the fame on the table is comes with the development of the national consciousness. From the middle of the 18th century, everything, which is Hungarian, was a tool against the straining of the German language. It could be literature, music, dance, clothing, habits, foods, or drinks. It has become famous, it has been popularized, was the favorite. It happened even with the shepherd food, well known as the goulash…