Mexican Recipes from www.EagleKnights.com

              Chicken Adobo with Black Bean and Orange Salad



Chicken:
       1/4  cup           orange juice
       1/4  cup           lime juice
       1      teaspoon      cumin
       1      teaspoon      minced garlic
      1/2  teaspoon      dried oregano
     1/2  teaspoon      salt
      1/2  teaspoon      paprika
      4      (5 oz.)       boneless skinless chicken breast halves tenderloins removed
                              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      tablespoons   chopped red onions
      2      tablespoons   minced jalapeno chile
      2      tablespoons   mint leaves -- julienned
      2      tablespoons   lime juice
      1/4  teaspoon      salt
                        lime wedges/mint sprigs -- for garish

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"