Chicken Breast And Kidney Beans Recipes

CHICKEN WITH PAPRIKA AND KIDNEY BEANS

Steps:

• Preheat oven to 400 degrees F. 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 chicken, skin-side down first, until golden brown, about 2 minutes per side. Transfer chicken to a casserole, and cover to keep warm.
• In the same skillet, saute the onion until soft and clear, about 3 to 5 minutes, then add the garlic paste and the sugar, stir until dissolved. Stir in the paprika, vinegar, and cayenne. Add the yogurt-tomato sauce, and kidney beans. Bring mixture to a boil, then spoon over the chicken.
• Transfer casserole to oven and bake about 15 minutes. Serve hot.

CHICKEN BREAST AND KIDNEY BEANS

Steps:

• Dice tomatoes and crush the garlic.
• Chop the chicken
• In large pot or pan, cook chicken until almost done.
• Add tomato sauce, vinegar, onion, garlic, seasoning, sugar, salt and pepper.
• Simmer for about 30-40 minutes or until chicken is tender.
• Add kidney beans and simmer for 5-10 more minutes.

GARLIC CHICKEN AND PEPPERS WITH BEANS

Steps:

• Preheat oven to 375°F.
• Heat the oil in a deep 6-quart flameproof casserole over medium-high heat. Add the bell peppers, cover, and cook over low heat until tender, 5 minutes. While these are cooking, remove the skin from the chicken pieces (except for the wings, where it is just too hard).
• Push the peppers to the side and add the chicken. Cook over medium heat just to stiffen the flesh, 2 minutes on each side. Remove the breast pieces from the casserole and set them aside. Add the wine, broth, garlic, and sage and bring the liquid to a simmer. Add 1 teaspoon salt and pepper to taste. Cover, transfer the casserole to the oven, and bake for 30 minutes.
• Return the breast meat to the casserole, and add the white and red beans. Continue to bake, uncovered, until the chicken is cooked through, 15 minutes. While the chicken is cooking, coarsely chop the parsley.
• Serve the chicken in deep bowls, sprinkled with fresh parsley and swimming in all its lovely fragrant juices. Or, using a slotted spoon, transfer chicken and beans to a serving plate. Boil the juices down until only 2 cups remain, 3 to 4 minutes. Adjust the seasoning, stir in the parsley, and ladle the sauce over the chicken and beans.
• Time: 15 minutes preparation. 1 hour no-work baking time.

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

CHICKEN 'N KIDNEY BEAN STEW

Steps:

• In large saucepan or Dutch oven, cook chicken, onion and garlic in oil until chicken loses it's pink color. Add tomatoes, carrots, tomato sauce, picante sauce, cumin, coriander, salt, oregano and beans. Bring to boil. Reduce heat. Simmer, covered, about 15 minutes. Add green pepper. Continue to simmer about 10 minutes. Sprinkle with cilantro.