Best 8 Chicken With Paprika And Kidney Beans Recipes

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If you're craving a flavorful and easy-to-make dish, try chicken with paprika and kidney beans. This recipe showcases the vibrant flavors of paprika, paired with tender chicken and hearty kidney beans. Whether you're seeking a comforting weeknight meal or a special dish to serve at a gathering, this recipe will surely delight your taste buds. Let's dive into the ingredients and instructions to create this delicious and satisfying dish.

Here are our top 8 tried and tested recipes!

PAPRIKA CHICKEN



Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

CHICKEN PAPRIKA



Chicken Paprika image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 33

4 (12-ounce) chicken breasts or 4 half-chickens
Salt and freshly ground black pepper
3 tablespoons sweet paprika
2 tablespoons flour
1/4 cup peanut oil
4 cups onions, thinly sliced
2 tablespoons minced garlic
1 teaspoon cumin seeds, toasted and ground
2 tablespoons tomato paste
1 cup tomato, concasse
2 tablespoons minced marjoram leaves
1 teaspoon minced thyme leaves
1 bay leaf
2 tablespoons balsamic vinegar
1 cup dry white wine
2 cups chicken stock
1/4 cup heavy cream
2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips
2 tablespoons minced parsley leaves
2 tablespoons creme fraiche
Napkin Dumplings, recipe follows
2 ounces butter
1 1/2 teaspoons minced garlic
1 small onion, minced
1 loaf white bread, crust trimmed
2 teaspoons minced thyme
2 teaspoons minced chives
1 teaspoon minced parsley
1/4 cup flour
1 egg, lightly beaten
1/4 cup milk
Salt and pepper
Freshly ground nutmeg, to taste

Steps:

  • Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
  • Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
  • Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
  • Preheat the oven to 250 degrees F.
  • In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
  • Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
  • In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
  • Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
  • Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
  • Yield: 6 servings

PAPRIKA CHICKEN WITH CANNELLINI BEANS, QUICK & EASY



Paprika Chicken With Cannellini Beans, Quick & Easy image

I found this recipe in a local paper, made this for dinner last night, served over white rice and was most impressed. Very quick & easy to make and so tasty!!! The recipe says to use full fillets, which I did, but I think that diced chicken would be better and will use that next time.

Provided by Mandy

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 small full chicken breasts (skin on or skin off and diced)
1 tablespoon paprika
1 onion, finely chopped
2 garlic cloves, crushed
120 g sliced chorizo sausage
400 g chopped tomatoes
400 g cannellini beans, drained
1/2 cup chicken stock
1/2 cup white wine
2 tablespoons lemon juice
2 tablespoons chopped parsley

Steps:

  • Heat oil in a large pan.
  • Sprinkle chicken with paprika and fry about 8 min, skin side down or until crisp, Turn chicken over and cook 5 mins (if using diced chicken just saute till golden) Remove from pan and keep warm.
  • Add onion, garlic and chorizo to pan and cook 5 mins,.
  • Stir in tomatoes, beans stock and wine.
  • Return chicken to pan and bring to the boil, reduce heat and simmer 2-3 mins, ( a bit longer if you want the sauce reduced more).
  • Season to taste if you like.
  • Add lemon juice and parsley and serve.

Nutrition Facts : Calories 643.9, Fat 33.4, SaturatedFat 9.5, Cholesterol 120.1, Sodium 955.6, Carbohydrate 32.5, Fiber 10.3, Sugar 7.7, Protein 47.6

SPICY CHICKEN WITH RICE & BEANS



Spicy chicken with rice & beans image

A simple chicken casserole with paprika, cumin and coriander served in a tomato sauce with basmati rice and kidney beans

Provided by Good Food team

Categories     Main course

Time 50m

Number Of Ingredients 16

515g pack skinless, boneless chicken thigh (6 thighs)
1 tsp paprika or smoked paprika
1 tsp ground cumin
1 tsp ground coriander
generous pinch of chilli flakes
2 tbsp olive oil
1 onion , halved and thinly sliced
2 garlic cloves , finely chopped
1 tbsp sugar
250g passata
100ml chicken stock or water
1 tbsp white wine vinegar
1 red, orange or yellow pepper , deseeded and roughly chopped
175g basmati rice
400g can kidney bean , drained and rinsed
few tbsp low-fat natural yogurt , to serve

Steps:

  • Cut 2-3 slashes in each chicken thigh, sprinkle the spices over and turn to coat. If you have time, cover and leave to marinate at room temperature for 2 hrs, or overnight in the fridge.
  • Heat half the oil in a large pan. Add the onion and cook for 4 mins. Stir in the garlic and cook for 30 secs more. Remove with a slotted spoon and set aside.
  • Add the remaining oil to the pan and sprinkle over the sugar. Cook over a medium heat until the sugar begins to caramelise. When it turns dark brown, add the chicken and cook for 4 mins, turning. Pour in the passata, stock and vinegar, then add the pepper, onion and garlic. Season and stir. Bring to the boil, reduce the heat, cover and simmer for 25 mins, stirring occasionally.
  • Meanwhile, put the rice in a saucepan, cover with water and add salt. Bring to the boil and cook for 10-12 mins. Drain and return half to the pan with half the kidney beans, then cover. (Run the other half of the rice under cold water, drain and leave until cold, then mix with the remaining kidney beans. Chill in a container for Thursday's recipe.).
  • Serve the chicken with the rice and beans, and spoonfuls of natural yogurt.

Nutrition Facts : Calories 738 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 67 grams protein, Sodium 1.3 milligram of sodium

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA



Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika image

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Chicken     Tomato     Roast     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Chickpea     Fall     Spring     Winter     Family Reunion     Healthy     Potluck     Bon Appétit     Quick and Healthy     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Steps:

  • Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  • Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
  • *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

CHICKEN BREAST AND KIDNEY BEANS



Chicken Breast and Kidney Beans image

Make and share this Chicken Breast and Kidney Beans recipe from Food.com.

Provided by Parvulus

Categories     Chicken Breast

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

15 ounces kidney beans, drained and rinsed
1 garlic clove
1 medium onion
1 teaspoon italian seasoning
2 1/2 lbs skinless chicken breasts
8 ounces tomato sauce
1/4 cup vinegar (cider or white)
1 teaspoon sugar
salt and pepper (to taste)

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.

Nutrition Facts : Calories 291.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 110, Sodium 533.5, Carbohydrate 15.8, Fiber 3.9, Sugar 4.4, Protein 48.2

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN



Sheet-Pan Paprika Chicken With Tomatoes and Parmesan image

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon Espelette pepper or smoked hot paprika (pimentón)
1 teaspoon dried oregano
1 pint cherry tomatoes (preferably different colors), halved
1 poblano chile or 1 small green bell pepper, thinly sliced
1 cup thinly sliced sweet bell peppers (red, yellow or orange)
1/3 cup grated Parmesan
1/4 cup chopped fresh parsley, for serving
Freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
  • In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
  • Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
  • Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
  • Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY



Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley

Provided by Chris Salicrup

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

6 oz boneless, skinless chicken breast, 4 pieces, pounded to 1/2 inch (1 cm) thickness
2 teaspoons smoked sweet paprika
fine sea salt, to taste
freshly ground black pepper, to taste
5 tablespoons olive oil, divided
2 teaspoons dijon mustard, divided
1 clove garlic, grated
1 lemon, zested, divided
1 lb fingerling potato, halved
¾ cup whole milk greek yogurt
2 tablespoons fresh parsley, chopped, extra to garnish, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
  • Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
  • On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
  • Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
  • In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
  • Serve the chicken with the yogurt and potato wedges.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams

Tips:

  • For a richer flavor, use chicken thighs instead of breasts.
  • If you don't have kidney beans, you can substitute pinto beans or black beans.
  • Be sure to cook the paprika in the oil before adding the chicken. This will help to release its flavor.
  • Simmer the chicken and vegetables for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Serve the chicken with rice, potatoes, or noodles.

Conclusion:

Chicken with paprika and kidney beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, vegetables, and paprika creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.

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