Caribbean-Style Chicken with Black Beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Nonstick cooking spray
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. boneless, skinless chicken breast halves, trimmed of all fat
2 tsp. non diet tub-style canola margarine or corn-oil margarine
1 medium sized onion, chopped
2 garlic cloves, minced
1 cup chicken broth
1 1/4 cups uncooked long-grain white rice
1 (8 oz.) can tomato sauce
1/4 cup light rum
1 green bell pepper, seeded & diced
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt, or to taste
Dash of cayenne pepper
2 cups cooked black beans or 1 can (16 oz.), well drained
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Directions: |
Directions:Coat skillet with nonstick spray. Salt & pepper chicken and cook in skillet over medium heat for 8-10 minutes, or until pieces have begun to brown. Place in a medium bowl. Let cool and cut into small strips.
In the same skillet, melt margarine. Add onion and garlic. Skim fat off top of chicken broth and add 2 tbsp of broth to skillet. Cook for 5-6 minutes, or until onion is soft, stirring frequently.
Meanwhile, prepare rice according to package directions;
add tomato sauce, remaining chicken 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 minutes or until chicken is tender and liquid has thickened. Stir in beans and heat another 2 or 3 minutes. Place rice on large platter and top with chicken and bean mixture. |
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Number Of
Servings: |
Number Of
Servings:Serves 4-6 |
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