Chicken and Red Beans Over Rice

One 10.75-ounce can chicken broth
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon salt
2 whole chicken breasts, split, skinned and deboned
One 15-ounce can dark kidney beans, drained, reserving juice
1/2 small onion, chopped
1 tablespoon garlic, chopped
1/4 cup green chili peppers
6 cups fluffy rice, cooked

In a shallow dish, mix chicken broth, lemon juice, cumin, pepper and salt. Remove any visible fat from chicken and place in marinade for thirty minutes in refrigerator.

Meanwhile, put one half of beans in a food processor with onion, and garlic. Process with knife blade until beans are mashed well.

Put mixture in a sauce pan with whole bean and green chiles. Add enough marinade to reserved bean juice to make 1 cup of liquid; stir into bean mixture.

Heat thoroughly on low heat for about 15 minutes. Drain chicken well.

In a Teflon pan sprayed well with vegetable cooking spray, brown chicken on both sides, add bean mixture, cover and simmer 15 minutes. Serve over rice.

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Cajun Country -- New Iberia, Louisiana