Recipe Cottage


LOCATION: Recipes >> Poultry >> Rum Black Beans

Print this Recipe    Rum Black Beans

Rum Chicken with Black Beans and Rice
4 -6 servings

1 tablespoon butter
2 tablespoons vegetable oil
4 whole chicken legs, separated at the joint, 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 ounce can black beans, drained
2 tablespoons chopped fresh cilantro
Cooked rice, as an accompaniment

Melt the butter with the oil in a large heavy nonreactive 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. A green salad tossed with slices
of mango would go nicely with this dish.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.