Chicken with Paprika & Kidney Beans |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
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.
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