Chicken Adobo with Black Bean and Orange Salad
4 (5 oz.) boneless skinless chicken
breast halves
Adobo Sauce:
1/4 cup orange juice
1/4 cup lime juice
1 tsp cumin
1 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp paprika
olive oil
cooking spray
Salad:
2 large navel oranges; peeled, white pith removed, cut
into segments & halved
1 cup canned black beans -- rinsed
3/4 cup jicama -- diced/peeled
2 TBS chopped red onions
2 TBS minced jalapeno chile
2 TBS mint leaves -- julienned
2 TBS lime juice
1/4 tsp salt
lime wedges/mint sprigs -- for garnish
Chicken:
In resealable food storage bag, combine
orange and lime juice, cumin, garlic,
oregano, salt and paprika; add chicken.
Seal bag; turn to coat chicken.
Marinate at room temperature 20 minutes.
In medium bowl, combine all salad ingredients.
Let stand at room temperature, tossing occasionally.
Remove chicken from marinade; reserve marinade.
Pat chicken dry with paper towels.
Heat large nonstick skillet over High heat.
Remove from heat; with spray, coat skillet.
Return to heat.
Add chicken; cook, turning twice, 6-7 minutes,
until browned and no longer pink at center.
Remove chicken from skillet to plate; keep
warm; let stand 5 minutes.
Wipe out skillet; add reserved marinade.
Boil gently 2 minutes.
Cut chicken crosswise on diagonal into thin
slices.
Arrange on 4 plates.
Drizzle each with 2 tsp. boiled marinade.
Serve with bean salad; garnish.
Makes 4 servings.
McCall's Magazine,
Jan. '99
"Fast Low-fat Family Dinners"
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