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Chicken with Kidney Beans - Anchoas Frescas Marinadas

Makes 4 servings.

Cook Time: 35 min

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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


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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

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