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All Seasons Chicken Goulash

During winter and cold rain we wished to be near stove, move our faces closer to the steams escaped from the dancing lid of the hot Dutch oven. The smell of stew was comforting and the heat of the food made us felt so cozy. In summer, we rather sip the cold gazpacho and reach for something briskly fresh as strawberries that have just been picked.

Frankly, we don’t have anything like a summer’s menu or any other seasons’ menu for that matter. Food temperature doesn’t really bother us. We slurped on hot noodle in winter then, we slurp on hot noodle in summer now. Though we couldn’t race against natural craving for a particular climate, we always managed to indulge most of our regular recipes for all seasons.

A bowl of hot goulash in a cold winter night was more than a dream-come-true, however in summer we might never dream of it. But when that winter comforting flashbacks strike, we couldn’t help longing for that melting tenderness of the oozing goulash.

Making goulash rustle warm summer is to add freshness to the cozy pot. I avoided using canned tomato as the juicy fresh ones in the basket begged to be used. The gentle sourness of fresh tomatoes tangoed in the sauce, embraced by the sweet melts of carrots, baby corns and peppers. The smell of it was warm, yet sparklingly refreshing.

All Season Chicken Goulash

Ingredients (4 servings)

300 gm boneless chicken- cut into bite sizes

2 cup uncooked pasta

4 large tomato- deseeded and pureed

1 red bell pepper- cut into medium pieces

1 green bell pepper- cut into medium pieces

1 medium carrot- cut into medium chunks

6-8 baby corns- sliced

1 onion- diced

4 garlic- minced

1 bay leaf

1 cinnamon stick (2 inches)

1 tsp paprika

1 tbsp Worcestershire sauce

1 tsp salt or to taste

4 cup chicken stock

1 1/2 tbsp olive oil


  1. Heat olive oil in the large pot over the medium heat and sauté onion and garlic until translucent.
  2. Add chicken pieces and slightly brown them for a minute.
  3. Add bell peppers, carrot, baby corns, Worcestershire sauce, salt, paprika, cinnamon stick, bay leaves and tomato paste. Gently stir until tomato paste is cooked.
  4. Add chicken stock and simmer for 20 minutes or until vegetable and chicken are tender.
  5. Add uncooked pasta, and cook further until the pasta is cooked and mostly liquid is absorbed. Serve hot.

Our chicken goulash was fresh and comforting. The chicken and vegetable melted into the flavoured whirlpool. It was fresh and tangy which spoke the summer tune while the soft warmness whispered yesteryear winter melody.


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