Spicy Chicken/Turkey Gulash – A Quick and Delicious Meal

This chicken or turkey gulash is the ideal mid-week meal, it is quickly made and packs a lot of flavour. The spice-level is easily adjustable to your personal preference, from mild to hot. It can be served with anything from rice to pasta to potatoes.

For the sake of clarity I have separated the recipes for the mild and spicy version into seperate posts. Check here for the mild chicken/turkey gulash recipe

This gulash recipe is very easily be made and takes a lot less time than it would if you had made it with beef. It doesn’t have to cook as long to tenderise the meat, which is a bonus. Although you could just as well make it with beef, extinguish with it red wine boiling it down and just cook it for about an hour and a half. It works just as well, making it with poultry is a matter of personal preference. The spice-level is also easily adjustable, making it the perfect dish for people who have the stomach lining of a baby and for people to have the stomach lining of a dragon. There are really only a few extra ingredients and steps that make a difference. For the sake of clarity I will separate both recipes into separate posts.

Spicy Chicken/Turkey Gulash


  • 1 tbl olive oil
  • 1 onion (red or white), cubed
  • 2 red bell peppers, cubed
  • 1 dried chili pod
  • 2 cloves of garlic, chopped
  • 400 gr chicken or turkey breast, cubed
  • sweet paprika powder
  • smoked paprika powder
  • cayenne pepper
  • salt
  • black pepper
  • 3 tbl tomato paste
  • salt
  • black pepper
  • hot water
  • vegetable stock (instant or cubed)
  • parsley


1. Cut the meat into cubes and season it with salt, cayenne and black pepper, as well as both paprika powders. Leave it in the fridge for a couple of hours or over night.

2. Put a wok on high heat and add the olive oil.

3. Once the olive oil has reached the right temperature add the cubed onion, bell peppers and dried chili pod. Sauté them well.

3. Add the garlic and sauté until it is aromatic, just about a minute.

4. Add the cubed meat and sauté it until lightly golden brown.

5. Add tomato paste, sauté that as well.

6. Cover everything with hot water and add vegetable stock.

7. Let the sauce reduce until it has the desired consistency. Should you be in a hurry, thicken the sauce up with about one teaspoon of cornstarch diluted in some cold water. Add a little at a time in order to not go overboard.

8. Taste the gulash, season it with salt, pepper and both paprika powders if needed. Remove the chili pod and add a some parsley.

9. Serve the gulash with pasta, potatoes or rice.

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