Stove dish with addiction potential: chicken goulash in the crispy potato coat

© 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.

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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.

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