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

Rum Chicken with Rice

Add a distinct Caribbean flair to you cooking with this quick easy chicken recipe. A simple chicken dish will liven up any cooking routine. Black beans and rum make this quick chicken dish extra flavorful.

Ingredients

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

Instructions

Melt the butter with the oil in a large heavy non-reactive 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.