Hungarian Chicken

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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8 oz. egg noodles, medium or broad
1 Tbs. olive oil
1 large onion, chopped
3/4 pound skinless, boneless chicken breasts, cut into 1/2
4 cubanelle or other long Italian-type peppers, diced
2 cloves garlic, minced
4 cups stewed tomatoes
2 tsp. caraway seeds
2 tsp. Hungarian sweet paprika
1 cup fat-free plain yogurt
1 Tbsp. cornstarch

Cook the noodles according to package directions; then drain and reserve 1 cup of cooking water. While the noodles are cooking, heat the oil in a large nonstick skillet over medium heat. Add the onion and cook for 3 minutes. Add the chicken and cook until opaque, 3-5 minutes. Add the peppers, garlic, tomatoes, caraway seeds, and paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the peppers are soft.

Mix a little of the yogurt with the cornstarch until smooth, then stir into the remaining yogurt. Stir into the chicken mixture and cook just until the sauce thickens. Use the reserved noodle water to adjust sauce consistency, if necessary. Serve chicken over cooked noodles.

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