Chicken with Paprika & Kidney Beans

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 to 6 servings

Ingredients
  • 1 cup plain yogurt
  • 1/3 cup tomato sauce
  • 1/4 cup olive oil
  • 3 boneless, whole chicken breasts, with skin
  • Salt and freshly ground black pepper
  • 1 onion, diced
  • 4 cloves garlic, creamed to a paste with Kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 2 tablespoons sherry vinegar
  • Pinch of cayenne pepper
  • 2 cups cooked red kidney beans
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.


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