Southwest Orange-Chili Chicken With Black Beans

• 2 tablespoons oil
• 3 -4 lbs skinless chicken, cut into serving pieces
• 1 large purple onion, halved and thinly sliced
• 4 garlic cloves, minced
• 1 12 cups freshly squeezed orange juice
• 34 cup chicken stock
• 3 tablespoons hot chili sauce
• 1 34 cups cooked black beans, with 2 tablespoons of liquid
• 1 red bell pepper, cut into strips
• 1 tablespoon dark rum
• salt and pepper
• chopped fresh cilantro

1. Heat oil in large skillet over medium heat.
2. Brown the chicken on all sides in the oil.
3. Remove the browned chicken to plate lined with paper towels.
4. Saute the onions in the pan drippings until limp and slightly brown, about 8 minutes.
5. Add the garlic and saute 1 minute more.
6. Return the chicken to the skillet and add the orange juice, stock, and chili sauce; cover and simmer on low heat for 30 minutes.
7. Add the black beans with liquid and bell pepper strips.
8. Simmer uncovered for 30 minutes.
9. Add the rum, salt, and pepper; simmer another 15 minutes.
10. Sprinkle with the cilantro and serve immediately.

oil, purple onion, garlic, freshly squeezed orange juice, chicken stock, hot chili sauce, black beans, red bell pepper, dark rum, salt, fresh cilantro

Taken from www.food.com/recipe/southwest-orange-chili-chicken-with-black-beans-58466 (may not work)