Chicken Goulash with Paprika
Chicken breast provides plenty of protein and makes the dish feel lighter than a classic beef goulash. Tomato paste and paprika build a rich sauce without sugar or a starchy side. It is a practical quick keto hot dish for everyday cooking.
Cut the chicken breast fillet (900 g) into medium pieces and slice the onion (120 g). Heat the olive oil (30 g) in a deep skillet or sauté pan.
Cook the onion (120 g) for 4 minutes, then add the paprika (4 g) and stir immediately. Add the chicken breast fillet (900 g) and quickly fry for another 4 minutes so the meat sets on the outside.
Add the tomato paste (20 g), water (350 g), salt (7 g), and black pepper (1 g), then stew under a lid for 20-25 minutes. During that time the sauce will thicken and the chicken will cook through while staying juicy.
Serve the chicken goulash hot right away. If you want a thicker gravy, remove the lid for the last 3-4 minutes.
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