Seasoned skinned and boned chicken thighs are simmered in garlic-infused lime juice and served on a bed of Island Beans and Peppers, sprinkled with grated lime peel and garnished with cilantro and lime slices.

Chicken Adobo with Island Beans and Peppers

1 1/2 teaspoons dried oregano, crumbled

1 1/2 teaspoons onion powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup lime juice
2 garlic cloves, peeled and crushed

8 chicken thighs, skinned and boned
Island Beans and Peppers (recipe follows)
1/2 teaspoon grated lime peel
Cilantro sprigs
Lime slices

1. In small bowl, mix together oregano, onion powder, salt and pepper. Rub mixture over both sides of chicken; set aside.
2. In large frypan, mix together lime juice and garlic; simmer on medium temperature 2 minutes. Remove garlic from frypan and discard.
3. Add chicken to frypan and cook, covered, over medium low heat, turning once, about 10 minutes or until fork can be inserted with ease.
4. 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.