Tropical Island Chicken I

Pat chicken thighs and drumsticks dry with paper towels and season both sides generously with salt.

Heat a large skillet over medium-high heat and add the chicken pieces in a single layer, skin-side down if available. Cook for 6-8 minutes until golden brown, then flip and cook the other side for 4-5 minutes until browned.

Combine minced garlic, grated ginger, lime juice, and grated lime peel in a small bowl to create a marinade paste.

Transfer the browned chicken to a plate and add the garlic-ginger paste to the same skillet over medium heat. Stir continuously for about 1 minute until fragrant.

Drain and rinse the black beans under cold water, then add them to the skillet with the aromatics and stir to combine.

Return the chicken pieces to the skillet, nestling them among the beans. Pour in the mango cubes and any accumulated juices from the plate.

Cover the skillet and reduce heat to medium-low, then simmer for 15-18 minutes until the chicken is cooked through and internal temperature reaches 165°F.

Uncover the skillet and cook for an additional 2-3 minutes to allow the flavors to concentrate slightly.

Divide the chicken, beans, and mango mixture among serving plates and garnish generously with the sliced green onions before serving.