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chicken goulash with man 'n' cheese served in a plate
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Chicken Goulash with Mac and Cheese

A delicious homemade dish that combines Italian cuisine (Pasta) and a famous central Europe - goulash.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Central Europe
Keyword: cheese, chicken, goulash, pasta
Servings: 5
Calories: 750kcal
Author: Bozidar Radulovic
Cost: 20$

Ingredients

  • 3 lbs Raw Chicken Breast (1.3kg)
  • 12 oz Yellow Onions (340g)
  • 10 oz Tomatoes (280g)
  • 5 oz Red Bell Peppers (140g)
  • 3 oz Sweet Paprika (85g)
  • 7 oz Sour Cream (200g)
  • 4.5 tbsp All-purpose Flour
  • 1 tbsp Black Pepper
  • 2 tbsp Chili Flakes
  • 4 tsp Flaky Salt
  • 3 tbsp Sunflower Oil
  • 4 cups Water (1L)
  • 10 oz Pasta of Choice (280g)
  • 10 oz Fresh Cheese (280g)
  • 2 cups Milk (0.5L)

Instructions

  • Set your burner on medium heat and heat the oil in a pot for a couple of minutes add chopped onions. After the onions release the water (after 2 or 3 minutes)add bell peppers.
  • After the onion turns brown you should add chicken breast or any type of chicken meat that you have and sweet paprika.
  • Stir chicken for 5 minutes and after it starts to cook and change color,  add salt, black pepper, and chili flakes; immediately after you've added the spices, add freshly chopped tomatoes.
  • Finally, add homemade tomato sauce and add 4 cups of water. Cover and let it simmer for an hour, but check if after 50 minutes.
  • After an hour has passed mix all-purpose flour and sour cream, and add some hot stew water. Mix it well and toss it back into the stew. By adding water to the flour and sour cream mix, we've avoided creating any types of lumps.
  • While the goulash is simmering, let's make our mac n cheese. This isn't the traditional US mac 'n' cheese as we're accustomed to, so follow the recipe.
  • Put the medium-sized pot on a burner and set it to medium heat. Add 2 cups of milk and 2 tablespoons of all-purpose flour add salt and pepper, and whisk.
  • Whisk until the mass thickens and add cheese (you should grade it or cut it into tiny pieces).
  • Meanwhile, prepare the macaroni as you like it, I prefer al dente which means that it's not too soggy.  For al dente pasta, I put 10 oz of macaroni into 6 cups of water and cooked it for about 8 to 10 minutes.