In my Spanish 3 class, we’ve been assigned three independent semester-long projects. One is to create our own Spanish book, complete with a dictionary, verb tenses, etc. out of a recycled library book. The second is to read through a novel written in Spanish. I picked Jurassic Park, figured that I’d understood about 1 out of every 10 words by the end of the prologue, and switched to Junie B. Jones. Much better. The last project we’re doing independently is the most fun…anything of our choice! Being me, I decided to do a recipe binder full of dishes from various Spanish-speaking countries. My plan is to try out recipes, take photos, and create a little cookbook. By little, I mean 10-12 recipes! I’m no overachiever 🙂
First up, Spanish Chicken with Kidney Beans! I was a little skeptical as to how this would turn out, since the list of ingredients was surprisingly short and included a sauce made of tomato sauce and yogurt, but I was pleased to find that this dinner was a hit! The chicken was full of flavor, but not spicy at all; the sauce was slightly sweet from the tomatoes and sugar, slightly tangy from the yogurt and vinegar, and surprisingly delicious. I served this over quinoa, but I imagine it would go great with any type of grain, potatoes, or even by itself with a side salad or some crusty bread. My brother, whose usually response to “how do you like the new recipe?” is a grunt that sounds a little like “good,” actually responded in an articulate voice, “this is really good!” followed by a request to make it again. Sorry Sam. I think his name has appeared in almost every post, accompanied by some form of ridicule. But that’s what brothers are for, right? Taste-testing and teasing!
Stay tuned for more Latin-style recipes! In the meantime, try out this Spanish Chicken with Kidney Beans. I think you’ll like it 🙂
Spanish Chicken with Kidney Beans
Makes 4 servings
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
1 15-oz can red kidney beans
1 medium yellow onion, diced
1 cup plain yogurt
6 Tbs tomato sauce
1 Tbs flour
1 Tbs sugar
1 Tbs vinegar (I used red wine vinegar)
2 tsp paprika
1/8 tsp chili powder
2-3 Tbs olive oil
Salt, to taste
Sprinkle the chicken breasts with a little salt and 1 tsp paprika. Coat with the flour and set aside.
Mix the yogurt and tomato sauce in a small bowl. Rinse and drain the kidney beans and place in a large pan.
In a separate skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 1-2 minutes before reducing heat to medium-low. Cook the chicken for an additional 6-8 minutes, then flip and cook for 8-10 more minutes, or until chicken is cooked through. Remove chicken breasts from the skillet and place on top of the beans in the other pan.
In the skillet used to cook the chicken, re-heat the oil (adding more if you need to) and sauté the onions over medium heat for 5 minutes, or until tender. Sprinkle in the sugar and stir until dissolved. Stir in the paprika, chili powder, and vinegar. Add in the yogurt-tomato mixture. Bring to a boil, and then pour the onion mixture over the chicken and beans.
Season with salt to taste, and then bring to a boil. Simmer over low heat for 10 minutes, and then serve.
(Recipe adapted from Tienda, originally from Spain GormeTour magazine)