Chicken Cuban Style

• 3 12 lbs broiler-fryer chickens, cut up
• fresh ground pepper, to taste
• 1 tablespoon olive oil
• 12 cup onion, chopped
• 12 cup green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 large tomatoes, peeled and chopped
• 1 tablespoon lemon juice
• 1 (15 ounce) can black beans, rinsed and drained

1. Sprinkle chicken with freshly ground pepper to taste.
2. In a 12 inch skillet, heat oil over medium-high heat.
3. Saute chicken about three minutes on each side; remove from pan.
4. To pan drippings, add onion, green pepper, jalapeno pepper and garlic.
5. Cook two minutes, or until onions are softened.
6. Stir in cumin, tomatoes, lemon juice and black beans.
7. Return chicken to pan; cover and simmer 20 minutes.
8. Remove lid and continue to cook until chicken is done and juices run clear, about 10 minutes.
9. Serve with rice.

chickens, fresh ground pepper, olive oil, onion, green bell pepper, pepper, garlic, ground cumin, tomatoes, lemon juice, black beans

Taken from www.food.com/recipe/chicken-cuban-style-502963 (may not work)