Caribbean Chicken

• 4 boneless skinless chicken breast halves
• 3 teaspoons cumin, divided
• 12 teaspoon black pepper, divided
• 3 cups defatted chicken broth, divided
• 2 cups white wine, divided
• 3 cloves garlic, slivered
• 1 green bell pepper, seeded and cut into 1/4 inch julienne strips
• 1 yellow bell pepper, seeded and cut into 1/4 inch julienne strips
• 1 red bell pepper, seeded and cut into 1/4 inch julienne strips
• 1 orange, peeled,seeded,section and remove membranes,cut into 1/2 inch chunks
• 12 cup apple juice concentrate
• cooked rice

1. Season the chicken with 1 1/2 Teaspoons cumin and 1/4 Teaspoon pepper, rub the seasonings on the chicken with your fingers and set aside In a large saute pan, heat to a low boil 2 Cups of broth, 1 Cup of wine, garlic and the remaining cumin and pepper Add the chicken, saute on both sides till done.
2. Remove the chicken and set aside.
3. drain broth.
4. Add to the pan, the remaining broth, wine and bell peppers, saute over medium heat till peppers are tender- crisp.
5. Remove peppers, placing on top of chicken.
6. Add orange chunks and apple juice concentrate to pan and saute for about 1 minute, stirring to mix.
7. Remove orange chunks, place over chicken and peppers.
8. Simmer sauce to reduce and slightly thicken.
9. Pour sauce over the chicken.
10. Serve with rice.

chicken, cumin, black pepper, chicken broth, white wine, garlic, green bell pepper, yellow bell pepper, red bell pepper, orange, apple juice concentrate, rice

Taken from www.food.com/recipe/caribbean-chicken-49857 (may not work)