Caribbean-Style Chicken With Black Beans

Recipe Ingredients

		Nonstick cooking spray
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 lb	454g / 16oz	Chicken breasts without skin
2 teaspoons	10ml	Butter
1		Onion
2		Garlic - minced
1 cup	237ml	Chicken broth
1 1/4 cups	200g / 7.1oz	Long-grain rice
8 oz	227g	Tomato sauce
1/4 cup	59ml	Light rum
1		Green bell pepper - seeded and diced
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Cloves - ground
1/4 teaspoon	1.3ml	Salt
1		Cayenne pepper
16 oz	454g	Black beans - drained

Recipe Instructions

Coat a skillet with nonstick cooking spray. Salt and pepper chicken and cook in skillet over med. heat for 8-10 minutes, or until 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 until 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 minutes or until chicken is tender and liquid has thickened. Stir in beans and heat another 2-3 minutes. Place rice on large platter and top with chicken and bean mix.

Source:
Shape - Jan. 1996

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