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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.

Serves: 4

  • 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
  1. Melt the butter with the oil in a large heavy non-reactive skillet.
  2. 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.
  3. 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.
  4. Bring to a boil and simmer, covered for 30 minutes. Remove the chicken and keep warm.
  5. 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.
  6. To serve, place 1 or 2 pieces of chicken on a mound of rice and spoon some to the black bean mixture over.

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