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home > recipes > meat > rum chicken with black beans and rice
from USA Rum Chicken with Black Beans and Rice 4 -6 servings 1 tablespoon butter 2 tablespoons vegetable oil 4 whole chicken legs, separated at the joint, skin removed Salt and freshly ground black pepper to taste 1 medium onion, chopped 1 green bell pepper, chopped 3 cloves garlic, crushed or chopped 1/2 cup dark rum 2 tablespoons tomato paste, mixed with 1 cup water 16 ounce can black beans, drained 2 tablespoons chopped fresh cilantro Cooked rice, as an accompaniment Melt the butter with the oil in a large heavy nonreactive skillet. Season the chicken with the salt and pepper and saute over medium-high heat until golden brown on both sides, about 5 minutes. Remove chicken to a plate or bowl. Add the onion, green pepper and garlic to the pan, sauteing for 2 or 3 minutes. Pour the rum into the pan, stir to deglaze, add the tomato paste and water mixture, and return the chicken to the pan. Bring to a boil and simmer, covered for 30 minutes. Remove the chicken and keep warm. Boil the remaining liquid until it thickens somewhat into a sauce, about 5 minutes. Then, stir in the beans and cilantro and heat the mixture through. To serve, place 1 or 2 pieces of chicken on a mound of rice and spoon some to the black bean mixture over. A green salad tossed with slices of mango would go nicely with this dish. Now, my comments: I don't EVER use green bell peppers in anything, but its GREAT with red, yellow, purple, etc. Similarly, I can't stand cilantro. I simply leave it out, and no one has ever complained.

Rum Chicken with Black Beans and Rice


average rating = 5 stars(5.00002 comments available)
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list all recipes by SWASSUM (1)


   

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keyword: chicken
keyword: black
keyword: beans
recipes for meat
recipes by swassum
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(posted February 27, 1999)

from USA

Rum Chicken with Black Beans and Rice

4 -6 servings

1 tablespoon
butter
2 tablespoons vegetable oil
4 whole
chicken legs, separated at the joint, skin removed
Salt and freshly ground black pepper to taste
1 medium
onion, chopped
1
green bell pepper, chopped
3 cloves
garlic, crushed or chopped
1/2 cup dark
rum
2 tablespoons
tomato paste, mixed with 1 cup water
16 ounce can
black
beans, drained
2 tablespoons chopped fresh
cilantro
Cooked rice, as an accompaniment

Melt the butter with the oil in a large heavy nonreactive skillet.
Season the
chicken with the salt and pepper and saute over medium-high
heat until golden
brown on both sides, about 5 minutes.
Remove
chicken to a plate or bowl. Add the onion,
green pepper and
garlic to the pan, sauteing for 2 or 3 minutes. Pour the rum into the
pan, stir to deglaze, add the
tomato paste and water mixture, and return
the
chicken to the pan. Bring to a boil and simmer, covered for 30
minutes.
Remove the
chicken and keep warm. Boil the remaining liquid until it
thickens somewhat into a
sauce, about 5 minutes. Then, stir in the
beans and cilantro and heat the mixture through.
To serve, place 1 or 2 pieces of
chicken on a mound of rice and spoon
some to the black bean mixture over.
A
green salad tossed with slices of mango would go nicely with this
dish.

Now, my comments:

I don't EVER use
green bell peppers in anything, but its GREAT with red,
yellow, purple, etc.
Similarly, I can't stand
cilantro. I simply leave it out, and no one
has ever complained.



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+2 comments


from Stuart, Fl, United States wrote:0  0

Love this dish and so does my family.
5 starsMay 22, 2018


from Forestville MD, United States wrote:4  4

This is a fantastic and easy recipe. It is a quick weeknight dinner that my family and friends love.
5 starsDecember 14, 2003


 
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