Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 25m
Yield 3 servings
Number Of Ingredients 12
Steps:
- With food processor running, put the garlic through feed tube to mince.
- Cut whole onion into eighths; chop in processor.
- Heat oil in nonstick skillet and saute onion and garlic until onion begins to brown.
- Wash, trim and seed peppers. Dice coarsely. Add to the onion.
- Wash chicken, and cut into strips about 1/2-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.
- 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.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 12 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 641 milligrams, Sugar 32 grams, TransFat 0 grams
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