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Chicken With Paprika And Kidney Beans

Yield: 4 servings

Ingredients and directions for this recipe

1 c Plain yogurt
1/3 c Tomato sauce
1/4 c Olive oil
3 Whole 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 tb Sugar
1 tb Paprika
2 tb Sherry vinegar
1 pn Cayenne pepper
2 c Cooked red kidney beans

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.

See also:
Previous recipe Chicken With Paprika
Next recipe Chicken With Parma Ham And Sardines

Or try one of these recipes:
Garlicky Cranberry Chutney
Roasted Garlic Puree Dip