BAKED COSTA RICAN-STYLE TILAPIA WITH PINEAPPLES, BLACK BEANS AND RICE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
- Preheat the oven to 400 degrees F.
- In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
- Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.
SLOW-COOKER CHICKEN & BLACK BEAN TACOS
My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. -Laura Rodriguez, Willoughby, Ohio
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.
Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 757mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
BEER CAN STYLE JERK CHICKEN WITH PINEAPPLE BLACK BEAN SALSA.
Steps:
- Marinate the Chicken Run fingers under chicken skin to release it and allow marinade to penetrate flesh, keeping skin intact. Place chicken in zip lock bag large enough to hold entire bird. Add marinade ingredients to bag. Zip up bag, removing as much air as possible. Smoosh around to mix and refrigerate overnight. Make the Pineapple Barbeque Sauce Combine all ingredients in a saucepan, stir and bring to a boil. Reduce heat and simmer 20 mins or until thick and syrupy. Prepare the Jerk Rub Combine the ingredients in a bowl and mix or process in a clean coffee grinder (reserved for spices). Make the Pineapple Black Bean salsa. In a non-reactive bowl, combine juice, oil and honey. Stir to mix. Add remaining ingredients and mix. Let flavours mingle in refrigerator for at least an hour. Cook the Chicken - Beer Can Style. Remove chicken from marinade and let drain. Pat chicken dry with paper towels inside and out. Reserve marinade in measuring jug. Pour marinade into can, filling about half way. Rub chicken inside and out with Jerk rub, getting as much under the skin as you can. Place can in center of pie pan and slide chicken over can fitting the can neatly inside the cavity. Adjust legs to make a tripod and ensure the chicken is stable, squatting on the can. Insert meat thermometer probe in thigh area, not touching bone, if using a remote wireless one. Set up grill for indirect grilling. When hot, place chicken in its pan over the cool side of grill. Pour any remaining marinade in pie pan, just to cover to about ¼". Close grill and cook for about an hour. Check every 15 mins and brush generously with barbeque sauce. Also rotate 180 degrees each time to ensure even browning. When internal temperature reaches 170 - 175 degrees F remove carefully from grill and let rest about 10 mins. Temperature should rise to about 180 degrees F. Carve or quarter and serve with salsa. * Use latex gloves.
JAMAICA ME CRAZY CHICKEN WITH PINEAPPLE AND BLACK BEANS
Steps:
- Spray large skillet with vegetable cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan. Preheat oven to 350°F.
- Spray the same pan with cooking spray; heat over medium heat until hot. Saute red pepper, onions, garlic, jalapeno pepper until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, curry powder and dried ginger; heat to boiling. Pour mixture over chicken. Bake, uncovered, until chicken is tender and juices run clear when pierced, about 30 minutes.
- Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2 to 3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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