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

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

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Chicken Tortilla Soup

White Bean and Chicken Chili

Chicken Cacciatore

Slow-Cooker White Chicken Chili

🤤 More Drool-Worthy Recipes