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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 481 | |
| Calories from Fat 234 | 49% |
| Total Fat 26.23g | 33% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.13g | |
| Cholesterol 75mg | 25% |
| Sodium 583mg | 24% |
| Potassium 788mg | 23% |
| Total Carbs 29.88g | 8% |
| Dietary Fiber 8.2g | 27% |
| Sugars 10.5g | 7% |
| Protein 31.55g | 50% |
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