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Chicken with Kidney Beans – Pollo y riñón Habas Estofado

Chicken with Kidney Beans - Pollo y riñón Habas Estofado
Nicely browned chicken breasts cooked with kidney beans, in a spiced onion, yoghurt, and tomato sauce.
Cook time: 
Total time: 
Ingredients
  • 4 chicken breasts, about 700 g
  • 400 g cooked red kidney beans
  • 1 onion, peeled and chopped
  • 200 g yoghurt
  • 4 tablespoon tomato sauce
  • ¾ tablespoon flour
  • ¾ tablespoon sugar
  • ¾ tablespoon vinegar
  • 2 teaspoons vinegar
  • 2 teaspoons sweet smoked paprika
  • pinch of chilli powder
  • 3 tablespoon olive oil
Instructions
  1. Season the chicken breasts with a little salt and half the paprika. Coat with flour and set aside.
  2. Mix the yoghurt with the tomato sauce. Drain the beans and place in a large pan.
  3. Heat the oil in a frying pan and brown the chicken breasts. Remove and place on top of the beans.
  4. In the same oil, gently sauté the onion for 5 minutes.
  5. Add the sugar and stir until dissolved.
  6. Add the paprika, chilli powder and vinegar while stirring.
  7. Add the yoghurt and tomato sauce mixture. Bring to a boil then pour over the chicken and beans.
  8. Taste for salt. Bring to a boil, simmer over a low heat for 10 minutes then serve.

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