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Chicken With Paprika And Kidney Beans

Cuisine: Spanish
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 cup 237mlPlain yogurt
1/3 cup 78mlTomato sauce
1/4 cup 59mlOlive oil
3   Boneless chicken breasts, with skin
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Onion - diced
4   Garlic cloves - creamed with
  Kosher salt - as needed
1 tablespoon 15mlSugar
1 tablespoon 15mlPaprika
2 tablespoons 30mlSherry vinegar
1   Cayenne pepper
2 cups 320g / 11ozCooked red kidney beans

Recipe Instructions

Preheat oven to 400 degrees.

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.

This recipe yields 4 to 6 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B39 broadcast 09-22-1998) - Downloaded from their Web-Site -


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