Ingredients
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nonstick cooking spray
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1/4 teaspoon pepper
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1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes
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2 teaspoons olive oil
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1 onion, chopped
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2 garlic cloves, minced
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8 ounces tomato sauce
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1/4 cup dark rum
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1 green bell peppers or 1 red bell pepper, seeded & diced
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1/2 teaspoon cinnamon
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1/4 teaspoon clove, ground
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1/8 teaspoon allspice
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1/8-1/2 teaspoon red pepper flakes
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1 (14 1/2 ounce) can black beans, drained
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4 cups cooked brown rice
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1 cup fat-free chicken broth
Instructions
- 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.