Guava-sauced Chicken Over Beans and Rice

Difficulty: Easy Servings: 4 Source:

Ingredients

8 chicken thighs boneless, skinless

1/2 teaspoon Kosher salt

1 tablespoon dry jerk seasoning

1 1/2 tablespoons olive oil

1/2 cup finely chopped onion

1/2 cup chopped green pepper

2 teaspoons chopped fresh thyme

6 tablespoons guava jelly

2 tablespoons sherry vinegar

1/4 cup fat-free reduced-sodium chicken broth

1/4 teaspoon habanero pepper sauce

1 package yellow rice (6 oz.)

1 can black beans rinsed and drained, (15 oz.)

chopped fresh cilantro

Directions

Sprinkle chicken with salt and jerk seasoning. In large frypan over medium-high heat, place oil. Add chicken, cook 4 minutes; turn and cook 4 minutes more.

Remove from pan and keep warm. To frypan, add onion, green pepper and thyme; cook 1 minute.

Stir in guava jelly, vinegar, chicken broth and pepper sauce. Add chicken and bring to a boil; reduce heat, cover and simmer 10 minutes, turning chicken once.

Remove chicken, cover and keep warm. Bring sauce to a boil and cook gently until reduced to a glaze. Cook rice according to package directions.

Stir in beans and let stand 5 minutes. Arrange rice and beans on platter; top with chicken and spoon glaze over all. Sprinkle with cilantro.

Notes

Virginia Anthony
Jacksonville, FL
2003 5th Place