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La Belle Cuisine - More Poultry Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Chicken with Black Bean Sauce

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"

~ Dione Lucas

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 Caribbean Waters II
Caribbean Waters II
Shelton, Joyce
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Chicken with Black Bean Sauce
Gourmet Archives

3 cups dried black beans
1 bay leaf
2 onions, chopped
2 tablespoons olive oil
2 tablespoons ground cumin
3 garlic cloves, minced
One 15-ounce can tomato purée
One 14- to 16-ounce can tomatoes, including juice
2 1/2 tablespoons vinegar
1/2 cup dry white wine
4 ounces chopped green chiles
3 whole skinless, boneless chicken breasts, halved
Seasoned flour
1/4 cup oil
Steamed rice
Sour cream
Lime slices for garnish

Pick over beans, soak overnight in enough cold water to cover by 2
inches; drain, rinse, and drain again.
In a kettle combine beans, 9 cups water, and bay leaf. Simmer beans, uncovered, 1 1/2 hours, or until very tender.
While beans are cooking, in heavy skillet cook onions in oil until they are softened. To the beans add cumin, 1 garlic clove, tomato purée, tomatoes with juice, vinegar, cayenne, pepper to taste, and simmer the mixture,
stirring occasionally, 5 minutes. Stir in remaining garlic, onion mixture,
wine, chiles, and salt to taste.
Dredge the chicken in seasoned flour, shaking off excess. In a large
heavy skillet heat oil over moderately high heat until hot but not smoking.
In it brown the chicken in batches, transferring it as it is browned to
paper towels to drain.
In a 5-quart shallow baking pan spread the cooked rice, spoon the bean mixture over it, and arrange chicken on top. Spread chicken with sour
cream and bake in middle of a 400-degree F. oven 45 minutes or until chicken is no longer pink. Sprinkle chicken with parsley and serve
garnished with lime slices.

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