Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Chicken with Paprika and Kidney Beans
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 506
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 47
- Dietary Fiber
- 11
- Sugar
- 7
- Protein
- 47
- Cholesterol
- 105
- Sodium
- 683
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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.