Caribbean Chicken with Pineapple-Black Bean Sauce

By Bostoncook

Epicurious

Ingredients

• 6 boned and skinned chicken breast
• salt and pepper
• 1 red bell pepper, sliced
• 6 scallion, sliced
• 3 cloves garlic, minced
• 2 jalapenos, minced
• 2 teaspoons ginger root, minced
• 14 ounces nonfat chicken broth
• 2 cups cubed pineapple
• 1/2 cup chutney
• 2 tablespoons brown sugar
• 3 teaspoons curry powder
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 14 ounces black beans, canned, drained and rinsed
• 4 cups cooked rice

Preparation

Step 1

1. Season chicken. Saute in sprayed skillet to brown both sides. Place in 9x13" pan.

2. Saute pepper-ginger in spray 5 mins. Add broth-curry. Bring to boil. Pour over chicken.

3. Bake at 350 30 mins. Remove chicken, place on serving platter.

4. Boil sauce. Mix cornstarch and water, stir into sauce. Boil 1 min, stirring constantly. Add beans. Cook 3 mins. Spoon over chicken.

Notes: Very good - repeater.