Hungarian Chicken Recipe

Name: Hungarian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large clove garlic; 12 ounces whole onion, or 11 ounces ready-cut onion (2 1/2 to 2 3/4 cups); 1 tablespoon canola oil; 24 ounces Italian peppers; 12 ounces skinless, boneless chicken breasts; 1 28-ounce can no-salt-added crushed tomatoes; 1 1/2 teaspoons caraway seeds; 2 teaspoons sugar; 1 1/2 teaspoons sweet Hungarian paprika; 1 cup nonfat yogurt; 2 teaspoons cornstarch; Black pepper to taste

Servings: persons

1 large clove garlic
12 ounces whole onion, or 11 ounces ready-cut onion (2 1/2 to 2 3/4 cups)
1 tablespoon canola oil
24 ounces Italian peppers
12 ounces skinless, boneless chicken breasts
1 28-ounce can no-salt-added crushed tomatoes
1 1/2 teaspoons caraway seeds
2 teaspoons sugar
1 1/2 teaspoons sweet Hungarian paprika
1 cup nonfat yogurt
2 teaspoons cornstarch
Black pepper to taste

1
With food processor running, put the garlic through feed tube to mince.
2
Cut whole onion into eighths; chop in processor.
3
Heat oil in nonstick skillet and saute onion and garlic until onion begins to brown.
4
Wash, trim and seed peppers.
5
Dice coarsely.
6
Add to the onion.
7
Wash chicken, and cut into strips about 1/2-inch wide.
8
Add to skillet, along with the tomatoes, caraway, sugar and paprika.
9
Cover, and cook for about 10 minutes, until the chicken is cooked and peppers are soft.
10
Mix a little of the yogurt with the cornstarch to make smooth paste; stir into the remaining yogurt.
11
Just before the dish is ready, stir in yogurt mixture and cook over medium-high heat until sauce thickens.
12
Add pepper.
13
Serve over polenta.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large clove garlic, 12 ounces whole onion, or 11 ounces ready-cut onion (2 1/2 to 2 3/4 cups), 1 tablespoon canola oil, 24 ounces Italian peppers, and more.

Yes, Hungarian Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Chicken

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