Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chicken with Paprika and Kidney Beans

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  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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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

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


  1. 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. 
  2. 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. 
  3. Transfer casserole to oven and bake about 15 minutes. Serve hot.