Chicken Goulash – Hungarian Style

Take an armchair trip to Hungary and enjoy a traditional dish well prepared and served with pasta. Replace the white wine with Chicken Stock.


  • 8 chicken portions, thighs and drumsticks
  • 2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
  • 3 T (45 ml) Ina Paarman's White Sauce Powder
  • 2 T (30 ml) smoked paprika
  • 2 T (30 ml) canola oil
  • 2 onions, thinly sliced
  • ½ t (2,5ml) Ina Paarman’s Green Onion Seasoning
  • 2 garlic cloves, sliced
  • 1 can (410 g) chopped tomatoes
  • 2 carrots, sliced
  • 2 red bell peppers, diced
  • 2 t (10 ml) Ina Paarman's Chicken Flavour Stock Powder
  • ½ cup (125 ml) boiling water
  • ½ cup (125 ml) white wine
  • ½ cup (125 ml) sour cream
  • chives

Remove excess fat from chicken portions. Measure Garlic Pepper Seasoning, White Sauce Powder and ½ T (7,5 ml) paprika into a paper or plastic bag and shake the chicken portions in it.

Brown the chicken portions on both sides in the oil. Remove with a slotted spoon and place in an ovenproof dish.

Adjust the oven rack to one slot below the middle position. Preheat the oven to 180°C.

Sauté the onion pre-seasoned with Green Onion Seasoning in the remaining oil until soft and golden. Add the garlic and remaining paprika and stir-fry for 1 – 2 minutes. Add the tomatoes, carrots, peppers, Chicken Flavour Stock Powder, water and wine. Bring to a fast boil for 3 minutes. Pour the sauce over the chicken. Cover with a lid or tent with foil.

Bake for 45 minutes. Remove the lid and bake for a final 15 minutes.

Top the dish with sour cream and chives. Serve with buttered tagliatelle.

Smoked paprika: Spice shops and delis may offer a better choice than regular supermarkets.

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