Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chicken with Paprika and Kidney Beans

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


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.

One Dish Chicken and Rice Bake

Perfect Roast Chicken

Chicken Tortilla Soup

Chicken Quesadillas

Chicken Salad

Chicken Fettuccine Alfredo

Chicken Chili

Orange Chicken