Rum Chicken with Black Beans

Black beans, cilantro and rum make this quick easy chicken recipe an unbelievably flavorful dish. This simple chicken dish is a great source of lean protein. You'll be shocked at how healthy this quick chicken dish is.

Ingredients

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

Instructions

Melt the butter substitute with the light oil in a large heavy non-reactive 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.