Chicken with Kidney Beans – Pollo y riñón Habas Estofado


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.
Course: Main Dish
Cuisine: Modern Australian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: The Cook
5 from 1 vote
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  • 4 chicken breasts, about 700 g
  • 400 g red kidney beans (canned), drained
  • 1 onion, peeled and chopped
  • 200 g yoghurt
  • 4 tablespoons tomato sauce
  • ¾ tablespoon flour
  • ¾ tablespoon sugar
  • 1 tablespoon vinegar
  • 2 teaspoons smoked paprika
  • pinch chilli powder
  • 3 tablespoons olive oil

Recipe Instructions

  • Season the chicken breasts with a little salt and half the paprika. Coat with flour and set aside.
  • Mix the yoghurt 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, chilli powder and vinegar while stirring.
  • Add the yoghurt and tomato sauce mixture. Bring to a boil then pour over the chicken and beans.
  • Taste for salt. Bring to a boil, simmer over a low heat for 10 minutes then serve.

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Serving: 1serving | Calories: 447kcal | Carbohydrates: 32g | Protein: 59g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 151mg | Sodium: 367mg | Potassium: 1429mg | Fiber: 8g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 7.3mg | Calcium: 106mg | Iron: 4.3mg

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