Ingredients:
4 chicken breasts, about 1-1/2 lbs
14 oz cooked red kidney beans
1 onion, peeled and chopped
7 oz yogurt
6 tbsp tomato sauce
1 tbsp flour
1 tbsp sugar
1 tbsp vinegar
2 tsp vinegar
2 tsp paprika
1 pinch of chili powder
4 tbsp olive oil
Salt
Preparation:
Season the chicken breasts with a little salt and half the paprika. Coat with flour and set aside.
Mix the yogurt with the tomato sauce. Drain the beans and place in a large pan.
Heat the oil in a frying pan and brown the chicken breasts. Remove and place on top of the beans. In the same oil, gently sauté the onion for 5 minutes. Add the sugar and stir until dissolved. Add the paprika, chili powder and vinegar while stirring. Add the yogurt and tomato sauce mixture. Bring to a boil then pour over the chicken and beans. Try for salt. Bring to a boil, simmer over a low heat for 10 minutes then serve.
Recipe courtesy of Spain GourmeTour magazine
