Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr
Active:
15 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Preheat oven to 400 degrees F. Combine the yogurt and tomato sauce in a small bowl and set aside. Heat the oil in a large skillet. Season the chicken all over with salt and pepper. Saute chicken, skin-side down first, until golden brown, about 2 minutes per side. Transfer chicken to a casserole, and cover to keep warm. 

In the same skillet, saute the onion until soft and clear, about 3 to 5 minutes, then add the garlic paste and the sugar, stir until dissolved. Stir in the paprika, vinegar, and cayenne. Add the yogurt-tomato sauce, and kidney beans. Bring mixture to a boil, then spoon over the chicken. 

Transfer casserole to oven and bake about 15 minutes. Serve hot.

IDEAS YOU'LL LOVE

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas

Recipe courtesy of Ree Drummond

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Cashew Chicken

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Kaiser Grille

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking