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Photo of Chicken goulash by WW

Chicken goulash

Total Time
1 hr 25 min
20 min
1 hr 5 min
Our delicious take on this classic Hungarian stew is simple, full of flavour and makes a hearty weeknight meal


Skinless chicken drumstick

4 individual, bone removed, (lovely legs)

Chicken thigh, skinless, raw

4 medium, or cutlets

Plain flour

¼ cup(s), (1/4 cup)

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)

Brown onion

1 medium, finely chopped


2 clove(s), crushed


150 g, button, quartered

Red capsicum

1 medium, cut into 2cm pieces

Ground paprika

1½ tsp

Caraway seeds

1 tsp

Tomato paste

1 tbs

Canned diced tomatoes

400 g, diced

Chicken stock

½ cup(s)

Dry pasta

250 g, large spiral

Extra light sour cream

2 tbs

Fresh oregano

1 tbs, chopped


  1. Place flour in a plastic bag. Add chicken and toss to coat. Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 3–4 minutes or until browned. Remove from pan.
  2. Lightly spray same pan with oil. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic, mushrooms and capsicum and cook, stirring, for 2 minutes. Add paprika and caraway and cook for 1 minute.
  3. Add tomato paste, tomatoes and stock and stir to combine. Return chicken to pan and bring to the boil. Reduce heat to low and simmer, covered, for 25 minutes. Uncover and simmer for 20 minutes or until chicken is cooked through.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  5. Divide goulash and pasta among plates. Top with sour cream and sprinkle with oregano to serve.


SERVING SUGGESTION: Steamed spinach and/or green beans.Chicken lovely legs are drumsticks with the bones trimmed and skin removed. They are available from the meat section of most supermarkets or your local chicken shop.