Caribbean Chicken with Pineapple-Black Bean Sauce
rec.food.cooking/Bill (Brawny) (1998)
Yield: 6 Servings

1 1/2 lb chicken breasts, skinned
salt and pepper, to taste
1 large red bell pepper, sliced
6 scallions, chopped
3 large garlic cloves, minced
2 jalapeno peppers, seeded
2 tsp ginger root, minced
14 oz chicken stock
2 cups pineapple, cubed
1/2 cup mango chutney
2 tbsp brown sugar
3 tsp curry powder
2 tbsp cornstarch
1/4 cup cold water
1 (16 oz) can black beans, drained and rinse
4 cups rice, cooked

Preheat oven to 350F.

Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side. Sprinkle with salt and pepper, to taste. Transfer chicken to 13 x 9 baking pan.

Saute red pepper, scallions, garlic, jalapeno pepper and ginger root until onions are tender. Stir in chicken broth, pineapple, chutney, brown sugar and curry powder. Heat to boiling. Pour mixture over chicken. Bake uncovered at 350F until chicken is tender, about 30 minutes.

Arrange chicken on serving platter; transfer pineapple mixture to large skillet and heat to boiling. Mix cornstarch and cold water, Stir into pineapple mixture. Boil, stirring constantly until thickened about 1 minute. Stir in black beans and cook over medium heat 2 to 3 minutes.

Spoon pineapple bean mixture over chicken and serve with rice.