Recipe - Caribbean-Style Chicken With Black Beans

Nonstick cooking spray
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 pound Chicken breasts without skin
2 teaspoon Butter
1 Onion
2 Cloves garlic; minced
1 cup Chicken broth
1 One fourth cup Longgrain rice
8 ounce Tomato sauce
One fourth cup Light rum
1 Green bell pepper; seeded &
minced
One half teaspoon Cinnamon
One fourth teaspoon Cloves; ground
One fourth teaspoon Salt
1 ds Cayenne pepper
16 ounce Black beans; drained

Coat a skillet with nonstick cooking spray. Salt and pepper chicken and
cook in skillet over med. heat for 810 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 56 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 23 mins. Place rice on large
platter and top with chicken and bean mix.

Recipe by: Shape Jan. 1996

Posted to MCRecipe Digest V1 #989 by The Meades kmeade@idsonline.com on
Jan 6, 1998