Caribbean Chicken with Pineapple-Black Bean SauceAugust 13, 2010
Mango chutney, ginger and pineapple add a sweet-and-sour kick to beans and rice.
Makes 6 main dish servings
- Vegetable cooking spray
- 6 small skinless, boneless chicken breast halves (1 1/2 pounds)
- Salt and pepper to taste
- 1 large sweet red pepper, sliced
- 6 green onions and tops, sliced
- 3 cloves garlic, minced
- 1 to 2 jalapeqo pepper, veins and seeds discarded, minced
- 2 teaspoons minced gingerroot
- 1 can (13 3/4 ounces) 1/3 less sodium chicken broth
- 2 cups cubed pineapple
- 1/2 cup mango chutney
- 2 tablespoons packed light brown sugar
- 2 to 3 teaspoons curry powder
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans
- 4 cups cooked rice, warm
Posted in: Beans & Poultry, Recipes
- Preheat oven at 350 degrees.
- Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan.
- Spray medium skillet with cooking spray; heat over medium heat until hot. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes.
- Stir in chicken broth, pineapple, chutney, brown sugar and curry powder; heat to boiling. Pour mixture over chicken. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, about 30 minutes.
- Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2 to 3 minutes.
- Spoon pineapple bean mixture over chicken; serve with rice.