Caribbean Chicken With Black Beans Sweet Potato And Lime Food

CARIBBEAN CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

BRAISED CHICKEN WITH BLACK BEANS AND SWEET POTATO

Steps:

• Prep all the ingredients and season both sides of the chicken with a sprinkling of salt and pepper.
• Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken thighs to the pan.
• Leave them alone to brown deeply, about 4 minutes. Turn and brown them on the other side for a couple minutes, then remove them to a plate.
• Reduce the heat to medium and add the onions, jalapeño, cumin, and coriander. (You may need to add a little oil.).
• Sauté until the onions are soft, about 5 minutes.
• Put the chicken back in the pan.
• Scatter the sweet potatoes and black beans around the chicken.
• Pour the broth in the pan, then cover and cook until the sweet potatoes are tender and the chicken reaches an internal temperature of 160F, 15-20 minutes.
• Meanwhile, prep the lime and cilantro. Just before you serve the chicken, stir the zest, juice and cilantro into the pan.

CARIBBEAN CHICKEN AND BLACK BEANS

Steps:

• 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.

SLOW COOKER LATIN CHICKEN W/ SWEET POTATOES AND BLACK BEANS

Steps:

• Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
• Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
• While chicken is cooking put beans and sweet potatoes in slow-cooker.
• Place chicken on bean mix in slow-cooker.
• In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
• Pour this over chicken in crock pot.
• Cover with lid and cook on low 8 hrs or 4 hrs on high.
• Remove chicken to platter. Gently stir red pepper into potato mixture.
• Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.