Caribbean Chicken And 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 CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

CARIBBEAN CHICKEN RICE & BEANS

Steps:

• Oven to 200C/fan 180C.gas 6. Over a high heat, in a large frying pan, sear the chicken breasts until golden (2mins each side).
• Transfer the chicken to a roasting tin and pour over the Reggae Reggae sauce or equivalent. Roast for 15mins until cooked through.
• Meanwhile, rinse the rice then tip into a medium saucepan. Stir in the coconut cream and water, place over a high heat and simmer for 6mins. Stir in the kidney beans and cook for a further 5mins until rice is tender. Drain, return to the pan, season and stir in the coriander. Divide between plates and serve with the chicken sliced into strips and the sauce from the roasting tin.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

CARIBBEAN CHICKEN AND BLACK BEAN SALAD

Steps:

• In tightly covered container, shake all dressing ingredients until well blended.
• In large bowl, toss all salad ingredients except lettuce. Pour dressing over salad; toss. Serve on lettuce leaves.

FIESTA CHICKEN AND BLACK BEANS

Steps:

• Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
• Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
• Divide chicken among serving plates; top with black bean mixture. Serve warm.

CARIBBEAN BLACK BEANS

Steps:

• Sauté the onions and garlic in olive oil until barely soft.
• Add the spices and sauté until very soft.
• Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
• Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
• Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

CARIBBEAN CHICKEN

Steps:

• Heat oven to 375°.
• Place chicken pieces, skin sides up, in ungreased rectangular baking dish, 13x9x2 inches. Bake uncovered 40 minutes. Drain excess fat from baking dish.
• Mix remaining ingredients; spoon over and around chicken pieces. Cover and bake about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.