Hungarian Chicken
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large clove garlic
- 12ounces whole onion, or 11 ounces ready-cut onion (2½ to 2¾ cups)
- 1tablespoon canola oil
- 24ounces Italian peppers
- 12ounces skinless, boneless chicken breasts
- 128-ounce can no-salt-added crushed tomatoes
- 1½teaspoons caraway seeds
- 2teaspoons sugar
- 1½teaspoons sweet Hungarian paprika
- 1cup nonfat yogurt
- 2teaspoons cornstarch
- Black pepper to taste
Nutritional analysis per serving (3 servings)
442 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 13 grams dietary fiber; 32 grams sugars; 39 grams protein; 620 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
With food processor running, put the garlic through feed tube to mince.
- Step 2
Cut whole onion into eighths; chop in processor.
- Step 3
Heat oil in nonstick skillet and saute onion and garlic until onion begins to brown.
- Step 4
Wash, trim and seed peppers. Dice coarsely. Add to the onion.
- Step 5
Wash chicken, and cut into strips about ½-inch wide. Add to skillet, along with the tomatoes, caraway, sugar and paprika. Cover, and cook for about 10 minutes, until the chicken is cooked and peppers are soft.
- Step 6
Mix a little of the yogurt with the cornstarch to make smooth paste; stir into the remaining yogurt. Just before the dish is ready, stir in yogurt mixture and cook over medium-high heat until sauce thickens. Add pepper. Serve over polenta.
Private Notes
Comments
My suggestions: don’t chop/dice the onion and peppers, instead cut them into strips. Brown the chicken lightly prior to everything. People sensitive to lactose can usually do fine with the yogurt as long as it’s been well cultured (it’s not a lot overall). And folks who are dairy allergic, you know you’ve gotta do your own homework.
I used lactose free yogurt......but it curdled even though the heat was on minimum.
For those highly lactose sensitive, does anyone have a suggestion of a substitution for the yogurt? This would apply to so many other recipes as well, I hope. Thanks in advance.
Advertisement