Chicken Adobo with Island Beans and Peppers
Seasoned 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.
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
- In small bowl, mix together oregano, onion powder, salt and pepper. Rub mixture over both sides of chicken; set aside.
- In large skillet, mix together lime juice and garlic; simmer on medium temperature 2 minutes. Remove garlic from skillet and discard.
- Add chicken to skillet 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 skillet, 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.