Recipe - Orange Chili Chicken With Black Beans

Olive oil spray
3 pound Chicken; skinless dark meat
1 lg Red onion; halve and slice
4 Garlic cloves; minced
1 One half cup Fresh orange juice
Three fourths cup Lowsodium chicken broth;
low fat
3 teaspoon Hot pepper sauce
1 Three fourths cup Cooked black beans; rinsed
and drained (reserve 2tbs
liquid if desired)
1 Red bell pepper; cut or sliced up into
strips
1 tablespoon Dark rum; optional
Salt and pepper; to taste

TO SERVE
Chopped fresh cilantro
1 Lime; cut into wedges
6 tablespoon Lowfat sour cream
Thinly cut or sliced up onion

EASY Orange Chili Chicken with Black Beans takes about 12 minutes hands on
preparation and about 1One half hours pot watching. Good for entertaining since
it can sit in the pot on low heat. Serve with cooked rice, salsa,
tortillas, and chopped salad. Instead of a chili sauce, try a roasted
pepper salsa.

Heat a large skillet over medium. Spray the surface and when hot brown the
chicken pieces on all sides, cooking in batches to avoid crowding. Remove
to a plate lines with paper towel and allow to drain. In the same skillet,
cook the onion until soft and starting to brown about 8 minutes. Add the
garlic and cook another minute.

Put the browned chicken back into the skillet and add the orange juice,
broth and chili sauce. Cover and simmer gently for 30 minutes. Add the
black beans (with liquid if using) and red pepper strips. Simmer uncovered
another 30 minutes. Add the rum, if using, and salt to taste and simmer 15
more minutes. Sprinkle with cilantro and serve with lime, sour cream, onion
rings and accompanying dishes.

SOURCEs Kelly McCune's One Bowl: OneDish Meals from Around the World
(1996: Chronicle: 0811811115) pathanneman mcPER SERVING: 409CAL, 10.6G
fat (23.8% cff) MCrecipe and Eatlf.

INDEX: poultry, chickenparts, entertaining, casserole, archives

Recipe by: Kelly McCune 1996 One Bowl Meals

Posted to MCRecipe Digest V1 #1026 by KitPATh phannema@wizard.ucr.edu on
Jan 20, 1998