CHICKEN WITH PAPRIKA AND KIDNEY BEANS

Chicken with Paprika and Kidney Beans image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

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

Steps:

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.