Try this Caribbean-Style Chicken with Black Beans recipe, or contribute your own.
Suggest a better descriptionCoat a skillet with nonstick cooking spray. Salt and pepper chicken and cook in skillet over med. heat for 8-10 mins, or til pieces have begun to brown. Place in a med. bowl, let cool, and cut into small strips. In the same skillet, melt marg. Add onion and garlic. Skim fat off top of broth and add 2 tablespoons of broth to skillet. Cook for 5-6 minutes or til onion is soft, stiffing frequently. Meanwhile, prepare rice. Add tom. sauce, remaining broth and rum to skillet and mix well. Add green pepper, reserved chicken and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 min or til chicken is tender and liquid has thickened. Stir in beans and heat another 2-3 mins. Place rice on large platter and top with chicken and bean mix. Recipe by: Shape - Jan. 1996 Posted to MC-Recipe Digest V1 #989 by The Meades
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Serving Size: 1 Serving (852g) | ||
Recipe Makes: 6 | ||
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Calories: 538 | ||
Calories from Fat: 38 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 46.7mg | 14 % | |
Sodium 3188.5mg | 110 % | |
Potassium 2473.7mg | 65 % | |
Total Carbohydrate 89.4g | 26 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 72.7g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 538
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