Chicken Adobo
with Island Beans and Peppers
- 8 chicken thighs, skinned
and boned
11/2 teaspoons onion powder
11/2 teaspoons dried oregano, crumbled
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup lime juice
2 garlic cloves, peeled and crushed
Island Beans and Peppers (recipe follows)
1/2 teaspoon grated lime peel
Cilantro sprigs
Lime slices
- In small bowl, mix together
oregano, onion powder, salt and pepper. Rub mixture over both
sides of chicken; set aside.
- In large frypan, mix together
lime juice and garlic; simmer on medium temperature 2 minutes.
Remove garlic from frypan and discard. Add chicken to frypan
and cook, covered, over medium low heat, turning once, about
10 minutes or until fork can be inserted with ease.
- Place Island Beans and
Peppers on serving dish, arrange chicken on top and sprinkle
with lime peel. Garnish with cilantro sprigs and lime slices.
Makes 4 servings.
Island Beans and Peppers:
In large frypan, mix together 1 red pepper, seeded and cut in
thin strips about 2 inches long; 1/2 cup chopped green pepper;
3 tablespoons chopped onion; 1 teaspoon chopped fresh cilantro;
1 tablespoon vegetable oil; 2 tablespoons lime juice; 1/8 teaspoon
salt and 1/8 teaspoon freshly ground black pepper. Over medium
low heat, cook, stirring 3 minutes. Stir in 2 cans (15 or 16
ounces each) black beans, rinsed and drained. Cook over low heat,
stirring, about 3 minutes or until beans are hot.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
