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Chicken with Mint (Chicken Adobo)

Source: Burt Wolf's Table
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
1 tablespoon freshly ground black pepper
2 tablespoons salt
4 cloves garlic, crushed
2 teaspoons dried oregano
2 tablespoons olive oil
3 tablespoons coarsely chopped fresh mint leaves
4 tablespoons fresh lime juice
4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
In a mortar or sturdy bowl, use a pestle or heavy spoon to mash together the pepper, salt, garlic, oregano, olive oil, mint leaves, and 1 tablespoon of the lime juice. Work the mixture until it forms a paste.

Rub one quarter of the spice paste over the outside of each chicken breast, covering evenly.

Place a large sauté pan that will hold all the chicken over medium-high heat, and heat the vegetable oil. When the oil is hot, place the chicken breasts, coated side down, into the pan. Cook the breasts for 5 minutes

Turn the chicken breasts, coated sides up, and sprinkle with the remaining 3 tablespoons of lime juice. Sauté for 5 minutes more, or until the chicken is cooked through. Serve hot or cold.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 395
Fat. Total: 17g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 3643mg
% Cal. from Fat: 39%
Cholesterol: 137mg
Protein: 55g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Marci, TX Reviewed: 03/19/2010
Too salty
This dish was easy to prepare. I did not use a pestle, I used my mini chopper... who has time to grind up spices in a pestle?? The taste would have been ok but way too salty. Some people may like that but I cook with little salt if any. Even scraping off the topping the chicken was still too salty. IF I make this again it will be only season salt and 1/4 of what's called for. Oh, and I was out of my dried Oregano and hadn't purchased any - so I used Marjoram.
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