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chicken w/black beans and yellow rice




Source of Recipe


Imported GranGala®


List of Ingredients




6 tbsp. Imported GranGala® Triple Orange Liqueur, divided
2 tsp. Asian chili-garlic sauce*, optional
1 1/2 tsp. dried oregano leaves, crumbled salt and ground pepper to taste
1 chicken (3 1/2 to 4 pounds) cut into serving pieces
3 tbsp. vegetable oil, divided
1 small white onion, peeled and sliced lengthwise into slivers
1 red bell pepper, seeded and sliced into thin strips
1 package (8 ounces) Spanish recipe yellow rice mix
1 can (15 1/2 ounces) black beans, rinsed and drained


Recipe



In a 1 gallon resealable plastic bag, combine 4 tablespoons of Imported GranGala® Triple Orange Liqueur, chili-garlic sauce, oregano, salt and pepper. Add the chicken pieces. Seal the bag and turn it so that chicken is evenly coated with seasonings. Marinate chicken and place in refrigerator for one hour or overnight, if desired.

In a deep skillet or sauté pan, large enough to hold chicken without crowding, heat 2 tablespoons of oil. Remove chicken from marinade shaking off excess. Add the pieces to the skillet and cook over medium heat for 30 minutes, turning 2 to 3 times with tongs, until golden brown on all sides.

Remove chicken and set aside. Add remaining oil to skillet, and stir in onion. Sauté for 1 minute and add pepper strips. Sauté briefly and add remaining 2 tablespoons of Imported GranGala® Triple Orange Liqueur. Stir to incorporate the browned pan juices. Add 2 cups of water. When liquid comes to a boil, stir in the rice mix and beans.

Return the chicken to the pan, nestling the pieces down into the rice. Cover the pan and reduce heat to low. Simmer for 20 to 30 minutes, until the chicken is cooked and the rice is tender. Sprinkle with parsley and garnish with orange twists, if desired. Makes 4 servings.

*Available in the International food section of most supermarkets.