Cuban Mojo Chicken With Mandarin-Black Bean Salad

Submitted by JeriBinNC

"Adapted from January 2006 Southern Living"

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

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

directions

1. Combine first 7 ingredients in zip-lock bag, add chicken, seal, and let stand for 20 minutes.
2. Remove chicken, reserving marinade. Pat chicken dry with paper towels.
3. 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.
4. Wipe skillet clean. Add reserved marinade and bring to a boil. Boil 2 minutes, stirring often.
5. 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.

6. Mandarin-Black Bean Salad:

7. Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.

Reviews

[Gingernut]

I was looking for a way to use some oranges and some jicama, but I didn't have tomatoes so this was a great recipe to try. This was very tasty! I used regular navel oranges (fresh from our tree) instead of the canned mandarins. I also subbed cilantro (coriander) for the mint, as that was what I had on hand. Hubby enjoyed the salad a lot. The chicken was very tasty. The marinade would be good for fajitas, as well. I forgot to use the leftover marinade as a sauce, which would've been extra good.