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Chicken with Black Bean and Avocado Salsa |
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Serves: 4
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(Pechugas de Pollo con Salsa de Frijol Negro y Aguacate)
Category: Other Fried, Grilled, and Baked Chicken Dishes
Captivating black beans and creamy avocados work their magic in so many dishes, and chicken breasts are a constant in most kitchens on both sides of the border, so the three together are a natural combination. The chicken can be pan-fried or grilled. Mexican Rice (see Beans, Rice, and Pasta) is a perfect accompaniment for this dish.
Black Bean and Avocado Salsa
1 tablespoon olive oil
1 clove garlic (medium), mashed
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves
1. Prepare the salsa. Reserve in a bowl. Then, mix together half of the oil, garlic, oregano, salt, and pepper. Rub the mixture all over the chicken breasts. Heat the remaining oil in a large nonstick skillet, or prepare an outdoor grill, if grilling the chicken.
2. Cook the chicken 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. Serve the chicken with about 2 tablespoons of the salsa spooned on top. Pass any remaining salsa at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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