Name: Chicken with Paprika and Kidney Beans
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: european
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; 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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Chicken with Paprika and Kidney Beans

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