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Orange Chili Chicken with Black Beans

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Mc, Cune.mcf 6 Servings

INGREDIENTS

Olive oil spray
3 lb Chicken; skinless dark meat
1 lg Red onion; halve and slice
4 Garlic cloves; minced
1 1/2 c Fresh orange juice
3/4 c Low-sodium chicken broth; low fat
3 ts Hot pepper sauce
1 3/4 c Cooked black beans; rinsed and drained (reserve 2-tbs liquid if desired)
1 Red bell pepper; sliced into strips
1 tb Dark rum; optional
Salt and pepper; to taste
Chopped fresh cilantro
1 Lime; cut into wedges
6 tb Lowfat sour cream
Thinly sliced onion

INSTRUCTIONS

TO SERVE
EASY Orange Chili Chicken with Black Beans takes about 12 minutes hands on
preparation and about 1-1/2 hours pot watching. Good for entertaining since
it can sit in the pot on low heat. Serve with cooked rice, salsa,
tortillas, and chopped salad. Instead of a chili sauce, try a roasted
pepper salsa.
Heat a large skillet over medium. Spray the surface and when hot brown the
chicken pieces on all sides, cooking in batches to avoid crowding. Remove
to a plate lines with paper towel and allow to drain. In the same skillet,
cook the onion until soft and starting to brown about 8 minutes. Add the
garlic and cook another minute.
Put the browned chicken back into the skillet and add the orange juice,
broth and chili sauce. Cover and simmer gently for 30 minutes. Add the
black beans (with liquid if using) and red pepper strips. Simmer uncovered
another 30 minutes. Add the rum, if using, and salt to taste and simmer 15
more minutes. Sprinkle with cilantro and serve with lime, sour cream, onion
rings and accompanying dishes.
SOURCEs >Kelly McCune's One Bowl: One-Dish Meals from Around the World
(1996: Chronicle: 0811811115) >pat-hanneman mc-PER SERVING: 409CAL, 10.6G
fat (23.8% cff) MC-recipe and Eat-lf.
INDEX: poultry, chicken-parts, entertaining, casserole, archives
Recipe by: Kelly McCune 1996 One Bowl Meals
Posted to MC-Recipe Digest V1 #1026 by KitPATh <phannema@wizard.ucr.edu> on
Jan 20, 1998

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