Caribbean-Style Chicken With Black Beans
Ingredients
1 nonstick cooking spray
1/4 tsp salt
1/4 tsp pepper
1 lb chicken breasts without
1 skin
2 tsp butter
1 onion
2 cloves garlic -- minced
1 cup chicken broth
1 1/4 cup long-grain rice
8 oz tomato sauce
1/4 cup light rum
1 green bell pepper -- seeded
1 & diced
1/2 tsp cinnamon
1/4 tsp cloves, ground
1/4 tsp salt
1 dash cayenne pepper
16 oz black beans -- drained
Preparation
Coat a skillet with nonstick cooking spray. Salt and pepper chicken
and cook in skillet over med. heat for 8-10 mins, or til pieces have
begun to brown. Place in a med. bowl, let cool, and cut into small
strips.
In the same skillet, melt marg. Add onion and garlic. Skim fat off
top of broth and add 2 tablespoons of broth to skillet.
Cook for 5-6 minutes or til onion is soft, stiffing frequently.
Meanwhile, prepare rice.
Add tom. sauce, remaining broth and rum to skillet and mix well. Add
green pepper, reserved chicken and seasonings. Bring to a boil.
Reduce heat and simmer, uncovered, 15 min or til chicken is tender
and liquid has thickened. Stir in beans and heat another 2-3 mins.
Place rice on large platter and top with chicken and bean mix.
Recipe By : Shape - Jan. 1996
Servings: 6
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