Cuban Mojo Chicken With Mandarin-Black Bean Salad - cooking recipe

Ingredients
    1/4 cup orange juice
    1/4 cup lime juice
    2 garlic cloves, minced
    1 teaspoon ground cumin
    1/2 teaspoon dried oregano, crushed
    1/2 teaspoon paprika
    1/2 teaspoon salt
    4 boneless skinless chicken breasts
    Mandarin-Black Bean Salad
    2 cups mandarin orange segments, drained
    1 cup canned black beans, rinsed and drained
    3/4 cup jicama, diced
    2 tablespoons chopped red onions
    2 tablespoons seeded minced jalapenos
    2 tablespoons shredded fresh mint leaves
    1/4 teaspoon salt
Preparation
    Combine first 7 ingredients in zip-lock bag, add chicken, seal, and let stand for 20 minutes.
    Remove chicken, reserving marinade. Pat chicken dry with paper towels.
    Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove chicken from skillet and keep warm.
    Wipe skillet clean. Add reserved marinade and bring to a boil. Boil 2 minutes, stirring often.
    Cut cooked chicken diagonally into 1/2-inch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arrange chicken slices around salad, and drizzle chicken evenly with warm marinade.
    Mandarin-Black Bean Salad:
    Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.

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