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Chicken Adobo with Spicy Black-Bean Salsa

Makes: 4  servings Prep 10 mins Marinate 1 hr Grill 10 mins

Ingredients

  • 1/2 cup  fresh lime juice
  • 2 teaspoons  minced garlic
  • 1 teaspoon  cumin
  • 1/2 teaspoon  oregano
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1 1/2 pounds  boneless, skinless chicken breasts
  • 1 1/2 cups  cooked black beans or 1 can (15 oz.) black beans, rinsed and drained
  • 1 ripe mango, peeled and diced
  • 1/4 cup  chopped red onion
  • 1/4 cup  chopped fresh cilantro or mint
  • 1/2 Scotch Bonnet chile, seeded and minced, or 1 teaspoon minced jalapeno
  • 3 tablespoons  fresh lime juice
  • 1 tablespoon  extra-virgin olive oil (optional)
  • 2 teaspoons  brown sugar
  • Cooked rice
  • Sliced lime, for garnish

Directions

1. For the adobo sauce, whisk lime juice, garlic, cumin, oregano, salt and pepper together in a medium glass bowl. Add chicken; cover and marinate in the refrigerator 1 to 2 hours, turning 2 to 3 times.

2. Heat and oil grill.

3. For the black-bean salsa, fifteen minutes before grilling chicken, combine black beans, mango, red onion, mint, chile, lime juice, olive oil, and brown sugar in a large bowl.

4. Remove chicken from marinade; pat dry with paper towels. Grill chicken 6 minutes; brush with marinade. (Discard remaining marinade.) Turn and grill 4 minutes more, or until done (instant read thermometer inserted near the center registers 170 degree F).

5. Transfer chicken to cutting board and let rest 2 minutes; slice each breast 1/2 inch thick on the diagonal. Arrange chicken breasts and salsa on 4 dinner plates. Serve with rice; garnish with lime slices, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)335,
  • Fat, total(g)3,
  • chol.(mg)99,
  • sat. fat(g)1,
  • carb.(g)31,
  • fiber(g)2,
  • pro.(g)46,
  • sodium(mg)336,
  • Percent Daily Values are based on a 2,000 calorie diet