Chicken With Paprika And Kidney Beans

Recipe Ingredients

1 cup	237ml	Plain yogurt
1/3 cup	78ml	Tomato sauce
1/4 cup	59ml	Olive 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	15ml	Sugar
1 tablespoon	15ml	Paprika
2 tablespoons	30ml	Sherry vinegar
1		Cayenne pepper
2 cups	320g / 11oz	Cooked 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.

Source:
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 - http://www.foodtv.com

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