Best Caribbean Chicken With Black Beans Sweet Potato And Lime Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JERK CHICKEN CASSEROLE



Jerk Chicken Casserole image

Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
  • In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
  • Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.

Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 16 g, TransFat 0 g

CARIBBEAN CHICKEN AND BLACK BEANS



Caribbean Chicken and Black Beans image

Originally from Shape magazine and adapted to suit my tastes and simplify the preparation. This is healthy and comforting with a pleasing, but approachable combination of spices that even picky eaters will enjoy. Though full of flavor this is not spicy hot, so feel free to adjust to your own tastes. A word of caution, this makes 6 perfect portions for my weight watching lifestyle but if you have hungry eaters at your table, it may only serve 4 or 5.

Provided by justcallmetoni

Categories     Chicken Breast

Time 42m

Yield 6 serving(s)

Number Of Ingredients 16

nonstick cooking spray
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup fat-free chicken broth
8 ounces tomato sauce
1/4 cup dark rum
1 green bell peppers or 1 red bell pepper, seeded & diced
1/2 teaspoon cinnamon
1/4 teaspoon clove, ground
1/8 teaspoon allspice
1/8-1/2 teaspoon red pepper flakes
1 (14 1/2 ounce) can black beans, drained
4 cups cooked brown rice

Steps:

  • Coat a skillet with nonstick cooking spray. Sprinkle pepper on chicken and cook in skillet over medium heat for 3-5 minutes, so that the surfaces have a nice brown color and are no longer opaque. Remove the chicken to a plate and return the pan to heat.
  • In the same skillet, heat olive oil. Add onion . If the pan become dry, add 2 tablespoons of broth to skillet. Cook for 5-6 minutes or until onion is soft, stirring frequently. In the last minute of cooking, add the garlic.
  • Add tomato sauce, remaining broth and rum to skillet and mix well. Add green and/or red pepper, reserved chicken and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 min or until chicken is tender and liquid has thickened.
  • Stir in beans and heat another 2-3 minutes Place rice on large platter and top with chicken and bean mix.

Nutrition Facts : Calories 381.3, Fat 4.1, SaturatedFat 0.8, Cholesterol 43.9, Sodium 334.4, Carbohydrate 53.1, Fiber 9.7, Sugar 2.9, Protein 27.6

CARIBBEAN-STYLE CHICKEN WITH BLACK BEANS



Caribbean-Style Chicken With Black Beans image

Make and share this Caribbean-Style Chicken With Black Beans recipe from Food.com.

Provided by larchie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
1 medium onion, chopped
2 garlic cloves
1 cup chicken broth
1 1/4 cups brown rice, uncooked
1 (8 ounce) can tomato sauce
1/4 cup light rum
1 green bell pepper, diced
1/2 teaspoon cinnamon, ground
1/4 teaspoon clove, ground
1/8 teaspoon cayenne
1 (16 ounce) can black beans, drained

Steps:

  • Sprinkle chicken with salt and pepper, brown in skillet over medium heat (8 to 10 minutes or until browned). Remove and reserve - when cool enough, cut chicken into strips.
  • In same skillet, melt butter. Add onion, garlic, and two tbsp of broth. Cook until onions soft, stirring frequently.
  • Meanwhile, be cooking rice per package directions.
  • Add tomato sauce, remaining chicken broth, and rum to skillet. Stir and mix well. Add pepper, reserved chicken, cinnamon, cloves, salt, cayenne, and bring to boil. Reduce and simmer, 15 min or until chicken tender and liquid thickened. Stir in beans and heat 2 or 3 minutes longer.
  • Serve rice individually topped w/ chicken and bean mixture.

Nutrition Facts : Calories 544.8, Fat 7.5, SaturatedFat 2.5, Cholesterol 77.7, Sodium 787.5, Carbohydrate 72.3, Fiber 11.3, Sugar 5, Protein 38.6

BRAISED CHICKEN WITH BLACK BEANS AND SWEET POTATO



Braised Chicken With Black Beans and Sweet Potato image

From Cookthink.com I haven't tried it yet, but it sounds great and I wanted to add it to my cookbook.

Provided by nsomniak6

Categories     Chicken Breast

Time 45m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken thighs
1 yellow onion, finely chopped
1 jalapeno pepper, seeded and diced
1 sweet potato, peeled and cubed
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup low sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro

Steps:

  • Prep all the ingredients and season both sides of the chicken with a sprinkling of salt and pepper.
  • Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken thighs to the pan.
  • Leave them alone to brown deeply, about 4 minutes. Turn and brown them on the other side for a couple minutes, then remove them to a plate.
  • Reduce the heat to medium and add the onions, jalapeño, cumin, and coriander. (You may need to add a little oil.).
  • Sauté until the onions are soft, about 5 minutes.
  • Put the chicken back in the pan.
  • Scatter the sweet potatoes and black beans around the chicken.
  • Pour the broth in the pan, then cover and cook until the sweet potatoes are tender and the chicken reaches an internal temperature of 160F, 15-20 minutes.
  • Meanwhile, prep the lime and cilantro. Just before you serve the chicken, stir the zest, juice and cilantro into the pan.

Nutrition Facts : Calories 270.6, Fat 7.3, SaturatedFat 1.4, Cholesterol 57.3, Sodium 92, Carbohydrate 30.2, Fiber 8.9, Sugar 2.9, Protein 22.3

SLOW COOKER LATIN CHICKEN W/ SWEET POTATOES AND BLACK BEANS



Slow Cooker Latin Chicken W/ Sweet Potatoes and Black Beans image

From Good Housekeeping magazine. I am cooking it right now, so I haven't tried it, but it sounds so good! I substituted chicken breasts for the thighs and 1/2 tsp of chipotles in adobo for the paprika.

Provided by Chef Romie

Categories     One Dish Meal

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs bone-in skinless chicken thighs
2 teaspoons ground cumin
salt
pepper
1 teaspoon smoked paprika
1/2 teaspoon ground allspice
1 cup chicken broth
1/2 cup salsa
3 large garlic cloves, pressed
2 (15 ounce) cans black beans, rinsed
2 lbs sweet potatoes, peeled and cut into bite-size chunks
1 (8 ounce) jar roasted red peppers, cut into strips
1/3 cup fresh cilantro leaves, chopped
lime wedge

Steps:

  • Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
  • Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
  • While chicken is cooking put beans and sweet potatoes in slow-cooker.
  • Place chicken on bean mix in slow-cooker.
  • In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
  • Pour this over chicken in crock pot.
  • Cover with lid and cook on low 8 hrs or 4 hrs on high.
  • Remove chicken to platter. Gently stir red pepper into potato mixture.
  • Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.

Nutrition Facts : Calories 561.3, Fat 10.1, SaturatedFat 2.5, Cholesterol 188.2, Sodium 1053, Carbohydrate 59, Fiber 14.6, Sugar 7.2, Protein 57.8

Related Topics