Caribbean Chicken With Black Beans Recipes

CARIBBEAN CHICKEN AND BLACK BEANS

Steps:

• Coat a skillet with nonstick cooking spray. Sprinkle pepper on chicken and cook in skillet over medium heat for 3-5 minutes, so that the surfaces have a nice brown color and are no longer opaque. Remove the chicken to a plate and return the pan to heat.
• In the same skillet, heat olive oil. Add onion . If the pan become dry, add 2 tablespoons of broth to skillet. Cook for 5-6 minutes or until onion is soft, stirring frequently. In the last minute of cooking, add the garlic.
• Add tomato sauce, remaining broth and rum to skillet and mix well. Add green and/or red pepper, reserved chicken and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 min 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.

CARIBBEAN-STYLE CHICKEN WITH BLACK BEANS

Steps:

• Sprinkle chicken with salt and pepper, brown in skillet over medium heat (8 to 10 minutes or until browned). Remove and reserve - when cool enough, cut chicken into strips.
• In same skillet, melt butter. Add onion, garlic, and two tbsp of broth. Cook until onions soft, stirring frequently.
• Meanwhile, be cooking rice per package directions.
• Add tomato sauce, remaining chicken broth, and rum to skillet. Stir and mix well. Add pepper, reserved chicken, cinnamon, cloves, salt, cayenne, and bring to boil. Reduce and simmer, 15 min or until chicken tender and liquid thickened. Stir in beans and heat 2 or 3 minutes longer.
• Serve rice individually topped w/ chicken and bean mixture.

CARIBBEAN CHICKEN WITH BLACK BEANS

Steps:

• FOR THE CHICKEN: Combine lime juice, rum, honey, ginger, salt and olive oil. Heat in microwave on high powder for 1 minute. Stir.
• Rinse chicken breasts and drain well. Place in a non-metal dish and pour the warm marinade over chicken. Marinate for up to 4 hours but at least 30 minutes.
• Heat grill. Cook breasts over low heat, basting occasionally with the marinade. (I boil the marinade for 5 minutes after removing the chicken to be on the safe side.) Watch carefully chicken doesn't burn. The chicken is done when firm to the touch. Discard marinade.
• FOR THE BEANS: While the chicken is cooking, heat olive oil in saucepan. Add tomato, green onions and ginger and saute on low heat for 5 minutes or until vegetables soften.
• Add the beans and some of the liquid from the can. Simmer until warm. Just before serving, squeeze lime juice over the beans.