In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.