© Isabell Triemer
In advance in the video: The most ingenious potato hacks
This chicken goulash in the pureed country is the perfect feel -good meal and easier than expected!
Sometimes a dish is just needed that makes you full, happy and satisfied - and that is exactly what this chicken goulash provides in the puree.
Delicate chicken, braised with peppers and green beans in a spicy sauce, covered by a golden brown muffled potato puree crust. It's like a warm hug on the plate!
Perfect for a cozy family meal or if you want to impress guests without standing in the kitchen for hours. So, surround apron and off you go - this recipe is easier than it looks, and simply tastes heavenly.
App recommendation:You often ask yourself what you should cook? TheFree Eatclub appCome on with it. From fast after-work dishes, healthy recipes to the point of viewing everything is included. Practical: With the app's digital shopping list, you also save time in the supermarket!
Recipe for a chicken goulash with a puree
Ingredients for 4 people:
- 1 kg of floury boiling potatoes
- Salt, pepper
- 300 g of colorful peppers
- 150 g of green beans
- 1 large onion
- 750 g chicken breast fillet
- 2 away
- 2 tablespoons of tomato paste
- 1 The Mehl
- 300 ml of chicken broth
- 3 AJVAR (Paprikapaste)
- 150 ml milk
- 20 g Butter
- 1 egg yolk (m)
- 2 tablespoons of chopped parsley
Preparation:
1. Peel, wash and cook potatoes in boiling salted water for about 20 minutes. Wash, clean and cut the paprika. Wash and halve beans. Peel and dice the onion.
2. Pat chicken fillet dry and cut into approx. 3 cm cubes. Heat the oil in a pan. Fry the meat in it for about 10 minutes. Add the peppers, beans and onions and fry briefly. Stir in the tomato paste, dust over the flour. Pour in the broth, stir in the Ajvar and bring to the boil. Season with salt and pepper. Simmer everything for about 10 minutes.
3. Drain potatoes. Add milk and butter. Crush potatoes into a fine puree. Season with salt. Fill the puree into a piping bag with a large star nozzle and spray as the edge into a greased oval baking dish (approx. 35 x 25 cm). Brush with whisked egg yolk. Spread the chicken goulash in pureing. Bake in the preheated oven (electric stove: 180 ° C, circulating air: 160 ° C, gas: level 2) for 20–25 minutes. Serve sprinkled with parsley.
Discover more recipe ideas here:
We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!
