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 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
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.