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Steamy Chicken Latino

Large chunks of brightly colored vegetables and chicken are marinated in citrus juices with cumin, garlic, cilantro and oregano before steaming into this eye-catching dish. Serve with a side of the sauce.

At a glance
Main Ingredient
Poultry
Cuisine Type
American
Menu Part
Entrée
Serves
4
Yield: 4

Ingredients

1⁄2 cup lime juice
1⁄4 cup orange juice
1⁄4 cup olive oil
1⁄4 cup chopped cilantro
1⁄2 tsp. oregano
1⁄2 tsp. ground cumin
2 garlic cloves, minced
Salt and pepper, to taste
2 lb. boneless chicken breasts, cut into chunks
2 ears corn, cut into chunks
2 yams, peeled, cubed, and blanched
2 tomatoes, cut into wedges
1⁄2 lb. green beans
1 small red onion, minced
Cilantro sprigs, for garnish

Methods/Steps

1. Whisk together first 8 ingredients. Pour half the mixture over chicken, corn, and yams; marinate at least 1 hr. Reserve remaining mixture for sauce.

2. Drain chicken and vegetables from marinade; place in steamer basket. Cover and steam 10 min. Add tomatoes and green beans; cover and steam 5 min. longer, or until tender.

3. Add red onion to reserved lime juice mixture; serve sauce with chicken and vegetables.

Related Terms:

Poultry, American, Entrée

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