CUBAN CHICKEN

Cuban Chicken image

You can sub all thighs or legs for the whole chicken. For the tomato, I have used 1 cup canned diced tomatoes (drained).

Provided by Mikekey *

Categories Chicken

Time 55m

Number Of Ingredients 11

Ingredients

3 1/2 lb chicken, broiler-fryer (cut into 8 pieces)
fresh ground black pepper, to taste
1 Tbsp olive oil
1/2 c chopped onion
1/2 c green bell pepper. seeded and chopped
1 jalapeno pepper, seeded and chopped
1 clove garlic, peeled and minced
1 tsp ground cumin
1 large tomato, peeled and chopped
1 Tbsp fresh lemon juice
1 can(s) (15 oz) black beans, rinsed and drained

Steps:

1. Sprinkle chicken with freshly ground pepper to taste
2. In a 12 inch skillet, heat oil over medium-high heat. Saute chicken about three minutes on each side; remove from pan
3. To pan drippings, add onion, green pepper, jalapeno pepper and garlic. Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans.
4. Return chicken to pan; cover and simmer 20 minutes. Remove lid and continue to cook until chicken is done and juices run clear, about 10 minutes.
5. Serve with rice.

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