Caribbean Chicken With Black Beans |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was in the Dallas Morning News in 2000. Low Fat, High Fiber. Prep times does not include marinating time. Ingredients:
4 boneless skinless chicken breasts |
3 tablespoons lime juice, freshly squeezed |
2 tablespoons dark rum |
1 tablespoon honey |
1 teaspoon fresh ginger, grated |
1 teaspoon olive oil |
1/8 teaspoon salt |
1 (15 ounce) can reduced sodium black beans |
1 teaspoon olive oil |
1 roma tomato, seeded and chopped |
2 green onions, chopped |
1 teaspoon fresh ginger, grated |
lime juice |
Directions:
1. FOR THE CHICKEN: Combine lime juice, rum, honey, ginger, salt and olive oil. Heat in microwave on high powder for 1 minute. Stir.
2. Rinse chicken breasts and drain well. Place in a non-metal dish and pour the warm marinade over chicken. Marinate for up to 4 hours but at least 30 minutes.
3. Heat grill. Cook breasts over low heat, basting occasionally with the marinade. (I boil the marinade for 5 minutes after removing the chicken to be on the safe side.) Watch carefully chicken doesn't burn. The chicken is done when firm to the touch. Discard marinade.
4. FOR THE BEANS: While the chicken is cooking, heat olive oil in saucepan. Add tomato, green onions and ginger and saute on low heat for 5 minutes or until vegetables soften.
5. Add the beans and some of the liquid from the can. Simmer until warm. Just before serving, squeeze lime juice over the beans.
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