Caribbean chicken w/ pineapple-black bean sauce Recipe

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Caribbean chicken w/ pineapple-black bean sauce

Artist:	_	Yield:	6
Categories:	Caribbean, Central American, Chicken, Entrees, Fruits, North American, Poultry	Rating:	0
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Ingredients:

1 1/2	lbs	Chicken Breast, skinned
		Salt and pepper, to taste
1	large	Red Bell Pepper, sliced
6		Scallions, chopped
3	large	Garlic cloves, minced
2		Jalapeno peppers, seeded
2	tsp	Ginger root, minced
13 1/2	oz	Chicken stock
2	cup	Pineapple, cubed
1/2	cup	Mango Chutney
2	tbsp	Brown sugar
3	tsp	Curry Powder
2	tbsp	Cornstarch
1/4	cup	Water, cold
15 1/4	oz	Black Beans, drained & rinse
4	cup	Rice, cooked

Procedures:

1	Preheat oven to 350°F.
2	Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side.
3	Sprinkle with salt and pepper, to taste.
4	Transfer chicken to 13 x 9 baking pan.
5	Saute red pepper, scallions, garlic, jalapeno pepper and ginger root until onions are tender.
6	Stir in chicken broth, pineapple, chutney, brown sugar and curry powder.
7	Heat to boiling.
8	Pour mixture over chicken.
9	Bake uncovered at 350f until chicken is tender, about 30 minutes.
10	Arrange chicken on serving platter; transfer pineapple mixture to large skillet and heat to boiling.
11	Mix cornstarch and cold water, stir into pineapple mixture.
12	Boil, stirring constantly until thickened about 1 minute.
13	Stir in black beans and cook over medium heat 2 to 3 minutes.
14	Spoon pineapple bean mixture over chicken and serve with rice