Wednesday, March 11, 2009

Coconut Pineapple Chicken with Black Beans

First of all, sorry about the bad picture. I just wanted you to have some idea of what this looks like. This actually is a picture of a picture. This picture has mango which I changed to pineapple, and I added brown rice which was delicious with the sauce. Also, I changed 4 ingredients in the recipe, so now I can claim this as my own and change the name to pineapple. This recipe has a unique twist with the mint flavor. I really loved it! Very fresh tasting, but rich as well. Enjoy.
Coconut Pineapple Chicken with Black Beans
2 Tablespoon olive oil
1 lb. boneless chicken breast, but into strips
1/2 cup chicken broth
1 cup coconut milk
1 can pineapple chunks (or fresh is great!)
Salt and pepper
2 cans of black beans, rinsed (I only used one can for my family)
2 Tablespoons fresh lime juice
2-3 Tablespoons of chopped mint
1-2 cups of cooked rice
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning one, until browned, about 5 minutes. Add the chicken broth, lower the heat and simmer for 5 minutes, scraping up any browned bit; cook through and transfer to a plate.
2. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in pineapple and chicken and cook until warmed through. Season with salt and pepper.
3. Meanwhile in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and about 2 Tablespoons of mint.
4. Serve Chicken and Beans with rice and top with remaining mint if desired.


Katie said...

Don't apologize for the picture! looks delicious
Mmmm, when do we get to come over for dinner?

Kathy said...

I'll be trying this real soon! Sounds like something I would love!