Caribbean-Style Chicken With Black Beans

"Never tried, will let you know if good when I try it."
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  • Sprinkle chicken with salt and pepper, brown in skillet over medium heat (8 to 10 minutes or until browned). Remove and reserve - when cool enough, cut chicken into strips.
  • In same skillet, melt butter. Add onion, garlic, and two tbsp of broth. Cook until onions soft, stirring frequently.
  • Meanwhile, be cooking rice per package directions.
  • Add tomato sauce, remaining chicken broth, and rum to skillet. Stir and mix well. Add pepper, reserved chicken, cinnamon, cloves, salt, cayenne, and bring to boil. Reduce and simmer, 15 min or until chicken tender and liquid thickened. Stir in beans and heat 2 or 3 minutes longer.
  • Serve rice individually topped w/ chicken and bean mixture.

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  1. LoveApple
    Larchie, I don't know if you ever tried your own recipe...but I wanted to use up some chicken and black beans and didn't want yet another chili dinner. So I gave yours a whirl. Like nearly everybody else on this site I change a few things in the recipes I try. In this case I: doubled the recipe, used chicken thighs (and so didn't need the extra cup of chicken broth), browned the chicken in coconut oil, used canned diced tomatoes because I don't have sauce, cooked 1 cup of dry black beans separately to add in, instead of canned, left out the rum but added 1/2 can (about 6 oz.) of coconut milk to color and thicken the sauce near the end, and added a good 3 Tablespoons of lime juice after I took it off the heat. We don't care for brown rice so I served the chicken/bean sauce over well-buttered white rice. Yummm! Different for sure and very, very good. My picky husband ate every bit and I have plenty for the freezer for future dinners. Thank you for posting!


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