QUICK CUBAN CHICKEN WITH BLACK BEANS AND MANGOS

Quick Cuban Chicken with Black Beans and Mangos image

Provided by Carolyn Haas

Categories Chicken

Time 25m

Number Of Ingredients 14

12 oz pre-grilled chicken strips (if frozen, thaw)
1 Tbsp coconut oil
2 medium peppers, any color, seeded and chopped
1/2 - 1 jalapeno pepper, minced
1 tsp garlic, minced
1 c chicken broth
1/2 c light coconut milk
1 tsp jerk seasoning or similar
15 oz black beans, drained and rinsed
2 c mango, peeled and chopped (about 1 mango)
salt and pepper, to taste
2-3 green onions, chopped (save some for garnish)
2 Tbsp chopped, salted peanuts
1-2 c prepared white rice, to serve

Steps:

1. In a non-stick skillet, heat oil. Add peppers, onions and garlic. Sauté over medium heat until starting to soften, stirring occasionally. Remove from skillet.
2. Add chicken, broth, coconut milk and seasoning to skillet. Simmer over medium-low heat, covered, until chicken is heated through.
3. Return pepper mixture to skillet; add beans and mango. Simmer, cover and cook 2 more minutes or until everything is heated through. Stir in most of green onions. Adjust seasonings.
4. Serve over rice, garnished with chopped peanuts and remaining green onion.