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Categories:
chicken thighs garlic salt black pepper vegetable oil cornstarch chicken broth condensed dark rum orange juice oregano cumin red hot pepper sauce black beans pimentos garlic romaine lettuce sweet Vidalia onions oranges parsley
Viewed: 34 - Published at: a year agoIngredients
- 8 each chicken thighs, boneless, skinless boned, skinned
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1/2 cup chicken broth condensed
- 1/2 cup dark rum
- 1/4 cup orange juice, concentrated
- 1 1/2 teaspoons oregano
- 3/4 teaspoon cumin
- 1/2 teaspoon red hot pepper sauce
- 1/2 cup black beans rinsed
- 13 cup pimentos chopped
- 2 medium garlic cloves thinly sliced
- 1 x romaine lettuce
- 1/4 cup sweet vidalia onions chopped
- 1 x oranges sliced
- 1 x limes sliced
- 1 x parsley leaves
Method
- Sprinkle garlic salt and pepper over the chicken pieces after rinsing and patting them dry.
- Fold in the sides of the thighs to reshape them to their original form.
- Secure the sides with toothpicks.
- In a frying pan, pour the oil and heat to medium-high temperature.
- Add chicken and cook, turning, about 8 minutes or until brown on all sides.
- Remove the chicken and set aside.
- Discard the drippings from the pan (or pour them over your dry pet food for a treat for the "children" in your family.
- In a medium bowl, dissolve the cornstarch in a small amount of the broth.
- Stir in the remaining broth, rum, orange juice concentrate, oregano, cumin, and hot pepper sauce.
- Pour the mixture into the same fry pan and cook, stirring, until mixture boils.
- Return the chicken to the saute pan, turning to coat.
- Reduce heat to low and simmer, turning twice, about 20 minutes or until chicken is fork tender.
- Remove the chicken from the pan, remove wooden toothpicks.
- Set the chicken aside, and keep it warm.
- To sauce left in the saute pan, add bean, pimento, and garlic.
- Heat mixture to boiling and cook, stirring, for 1 minute.
- Place lettuce leaves on a platter.
- Arrange the chicken over the lettuce.
- Spoon bean mixture over the chicken, then sprinkle with onion.
- Garnish with orange and lime slices and parsley.
