Maple Rum & Tomato Chicken

Every now and then I just like to hop in the kitchen and make something new.  This time around, I looked through the kitchen at some different ingredients and after spotting some chicken, frozen onions and peppers, and pinto beans, I started hunting for a new combination.


I stumbled on a recipe for a Glazed Chicken made with Maple Syrup and rum and opted for adding in some diced tomatoes and lime juice and served the whole finished product on some white rice.

First I sliced up some chicken and tossed it in salt, pepper, and a bit of cayenne pepper, then cooked it in some olive oil.


I added in the frozen green peppers and onion and minced garlic next and let it cook for 2-3 minutes, then added in the diced tomatoes, maple syrup, rum, salsa, and lime juice.


Finally, I stirred in some pinto beans and let it simmer for about 5 minutes longer.


I served the finished chicken over some rice and oh yes.  This turned out like a quick chicken chili dish. Now the rum and maple syrup additions didn't stand out much, despite the fact I added in a tablespoon extra of rum to give it a kick.  The maple syrup just sweetened the dish a tad and overall it was quite good. My thoughts for next time are tossing in some Siracha and maybe some crushed red pepper to liven things up, and definitely adding some more maple syrup.  This made for a great dinner and left some awesome leftovers too!

Maple Rum & Tomato Chicken Recipe

Ingredients:

1 tablespoon olive oil
2 chicken breasts
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup frozen peppers and onions
1 teaspoon minced garlic
1 can diced tomatoes (15 ounces)
1/4 cup maple syrup
3 tablespoons spiced rum
3 tablespoons salsa
1 tablespoon lime juice
1 can pinto beans (15 ounces)
2 cups cooked rice

Instructions:

Slice chicken into thin strips and season with salt, pepper, and cayenne pepper. Add frozen peppers and onions and garlic and cook for 3-5 minutes, until vegetables start to soften. Stir in diced tomatoes, maple syrup, spiced rum, salsa, and lime juice and simmer for 10 minutes over medium-low heat. Add pinto beans and cook for another 5 minutes. Serve over cooked rice.

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