Quick and Easy: Cuban-style Chicken

Nashville Tennessean

If everyone in your home likes a different part of the chicken, this quick dish is for you. (If everyone likes white meat or breasts best, use them, but cut the cooking time, as they cook more quickly than dark meat.)

This chicken, with its tangy sauce and black beans, goes especially well with long-grain Thai jasmine rice.

• 1 chicken (3 1/2 pounds), cut up (or equivalent pieces)
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon minced garlic
• 1 medium tomato, peeled and chopped
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans
• 5 cups cooked rice

In large nonstick skillet, heat olive oil. Sprinkle chicken pieces with pepper and sauté about three minutes on each side; remove from pan and set aside. To pan drippings add onion, green pepper, jalapeno pepper and garlic. Cook about two minutes, or until onions are softened.

Stir in chopped tomato, lemon juice, cumin and black beans. Return chicken to pan, cover and simmer 20 minutes. Remove lid and continue cooking until chicken is done and juices run clear, about 10 more minutes.

Serve with rice. Serves 4.

Nutritional analysis per serving: 755 calories, 60 grams protein, 76 grams carbohydrate, 8 grams fiber, 22 grams fat, 147 milligrams cholesterol, 537 milligrams sodium.