Ingredients

1 c. Plain yogurt
1/3 c. Tomato sauce
1/4 c. Extra virgin olive oil
3 whl Boneless chicken breasts, with skin Salt to taste Freshly-grnd black pepper to taste
1 x Onion diced
4 x Garlic cloves creamed with Kosher salt as needed
1 Tbsp. Sugar
1 Tbsp. Paprika
2 Tbsp. Sherry vinegar
1 pch Cayenne pepper
2 c. Cooked red kidney beans

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Chicken With Paprika And Kidney Beans

Servings: 4

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/fry chicken, skin-side down first, till golden, about 2 min per side. Transfer chicken to a casserole, and cover to keep hot.
In the same skillet, saute/fry the onion till soft and clear, about 3 to 5 min, then add in the garlic paste and the sugar, stir till dissolved. Stir in the paprika, vinegar, and cayenne. Add in the yogurt-tomato sauce, and kidney beans. Bring mix to a boil, then spoon over the chicken.
Transfer casserole to oven and bake about 15 min. Serve warm.
This recipe yields 4 to 6 servings.