Serves: 5
Total Calories: 167
Heat oil in a large skillet over medium heat. Brown chicken on all sides in oil; remove to a plate lined with paper towels. Sauté onion in pan drippings until limp and slightly browned, about 8 minutes. Add garlic, and sauté one minute. Return chicken to skillet, and add orange juice, stock, and chile sauce. Cover and simmer over low heat 30 minutes. Add black beans and liquid and bell pepper strips. Simmer, uncovered, 30 minutes. Add rum, salt and pepper; simmer 15 minutes. Sprinkle with cilantro, and serve immediately.
This Southwest Orange-Chile Chicken with Black Beans recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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