Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!news3.near.net!cambridge-news.cygnus.com!bloom-beacon.mit.edu!newsfeed.internetmci.com!miwok!taunix!arlene From: andrewc603@aol.com (AndrewC603) Subject: Caribbean chicken with pineapple-black bean sauce* Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Fri, 8 Mar 1996 17:12:29 GMT Reply-To: andrewc603@aol.com (AndrewC603) Organization: America Online, Inc. (1-800-827-6364) Followup-To: poster Lines: 59 CARIBBEAN CHICKEN WITH PINEAPPLE-BLACK BEAN SAUCE* Makes 6 main dish servings. Vegetable cooking spray 6 small skinless boneless chicken breast halves (1 1/2 lbs) Salt Pepper 1 large sweet red pepper, sliced 6 green onions and tops, sliced 3 cloves garlic, minced 1 to 2 jalapeno pepper, veins and seeds discarded, minced 2 teaspoons minced ginger root 1 can (13 3/4 ounces) _ less sodium chicken broth 2 cups cubed pineapple 1/2 cup mango chutney 2 tablespoons packed light brown sugar 2 to 3 teaspoons curry powder 2 tablespoons cornstarch 1/4 cup cold water 1 can (15 1/2 ounces) black beans drained and rinsed 4 cups cooked rice, warm Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan. Spray medium skillet with cooking spray; heat over medium heat until hot. Saute red pepper, onions, garlic, jalapeno pepper and ginger root until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar and curry powder; heat to boiling. Pour mixture over chicken. Bake, uncovered, at 350° until chicken is tender and juices run clear when pierced with a fork, about 30 minutes. Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2 to 3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice. Nutritional Information Per Serving: Calories 459, Carbohydrate 72 g, Protein 35 g, Fat 4 g, % of Calories from Fat 9, Sodium 319 mg and Cholesterol 68 mg. *This recipe is provided courtesy of the Bean Education Awareness Network (BEAN), an information service of the American Dry Bean Board. Please send remarks to ascherer@mslpr.com -- we are interested in your comments. rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.