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 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. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B39 broadcast 09-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (976g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 979 (57%)|
|Amt Per Serving||% DV|
|Total Fat 108.7g||145 %|
|Saturated Fat 30.7g||153 %|
|Monounsaturated Fat 45.8g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 519.3mg||160 %|
|Sodium 1251.7mg||43 %|
|Potassium 2331.5mg||61 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 29.6g|
|Protein 140.6g||201 %|
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Calories per serving: 1728
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