We have come to love this easy-to-make “local” dish that really is a variation from several of the Islands south of us. Whether we hear the familiar chopping of the chicken on the butcher block in local restaurants or as we pass the doors of other residences, it conjures up the smells and taste of Topical Chop Chicken.
Tropical Chop Chicken
The black beans give it a punch of hearty protein tasting better than just a plain scoop of beans on your plate. You can grill, roast, or pan-fry the chicken– and that’s the hardest part to this tasty recipe.
Serve Tropical Chop with some fresh fruit or plantains and a crusty roll of Cuban bread. (French bread will do if you can’t get Cuban.)
For every 2-3 adults eating you will need:
1 cup uncooked rice
1 chicken breast
1 can black beans (cooking them from scratch is good too!)
1/4 green or red pepper, chopped into small pieces
1 pinch cayenne pepper
1 garlic clove, chopped
10 grape tomatoes, halved or 1 cup chopped tomato
salt to taste
olive oil
salsa (optional)
~ Cook the chicken in the method of your preference- grilled, roasted, or pan-fried in a tiny amount of olive oil. Chop it into bite sized pieces and set aside.
chopped chicken
~ Cook the rice according to the package.
~ In a sauce pan cook tomatoes, chopped garlic and pepper in 1 teaspoon olive oil on medium-high, four to five minutes or until garlic is golden but not brown.
simmering tomatoes
~ Add beans, including liquid.
~ Throw in cayenne pepper and a bit of salt and stir well.
stir beans occasionally
~ When the rice is finished, place in a bowl and set on the table with the beans and chicken in separate bowls. Each person can arrange their stack of Tropical Chop to their liking. Rice goes down first, then the beans, then the chicken.
~ Top with a tablespoon of salsa if you like… my husband likes!
CREDITS: Sharon Keller
Come & Dine 