CHICKEN ADOBO WITH
ISLAND BEANS AND PEPPERS

FOR THE ISLAND BEANS AND PEPPERS:
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
1/8 teaspoon freshly ground black pepper
2 cans (15 oz. or 16 oz. each) black beans, rinsed and drained
FOR THE CHICKEN:
8 chicken thighs, skinned and boned
1 1/2 teaspoons onion powder
1 1/2 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

TO PREPARE THE ISLAND BEANS AND PEPPERS:
In large frypan, mix together red pepper, green pepper, onion, cilantro, vegetable oil; lime juice, salt and freshly ground black pepper. Over medium low heat, cook, stirring 3 minutes.

Stir in black beans. Cook over low heat, stirring, about 3 minutes or until beans are hot; keep warm.

TO PREPARE THE CHICKEN:
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.

TO SERVE:
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 6 servings
From: Denny Gross, Troy, MI
Source: National Chicken Council