Caribbean Chicken and Black Beans
Transport your taste buds to the tropics with this flavor-packed Caribbean Chicken and Black Beans recipe. Featuring tender, golden-seared chicken breasts simmered in a luscious sauce of creamy coconut milk, vibrant spices like allspice and cumin, and hearty black beans, this dish is a symphony of sweet, savory, and zesty flavors. The addition of lime juice and fresh cilantro adds an irresistible brightness, while a base of sautéed bell peppers, onions, and garlic forms a fragrant foundation. Ready in just an hour, this one-pot wonder is the perfect choice for a weeknight dinner or entertaining guests. Serve it over fluffy rice to soak up every last drop of the rich, flavorful sauce. This Caribbean-inspired recipe is sure to become a new favorite for anyone seeking an easy, wholesome, and delicious meal with a tropical twist!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 2 cups black beans, drained and rinsed
- 1 cup coconut milk
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground allspice
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked rice (optional, for serving)
Instructions
Season the chicken breasts with salt, black pepper, paprika, and ground allspice. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chicken breasts and sear them for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic, chopped onion, and diced red bell pepper for 3-4 minutes, or until softened and fragrant.
Stir in the ground cumin, dried thyme, and paprika, cooking for an additional minute to release the spices' aroma.
Add the black beans, coconut milk, chicken broth, and lime juice to the skillet. Stir to combine.
Return the seared chicken breasts to the skillet, nestling them into the black bean mixture. Cover the skillet and reduce the heat to low, simmering for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Adjust the seasoning with additional salt and lime juice if needed. If the mixture is too thick, add a splash of chicken broth to reach your desired consistency.
Garnish with fresh cilantro if desired and serve warm over a bed of cooked rice.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 30.1 g | ||
| Protein | 275.3 g | 551% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 480 mg | 37% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4356 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
