Miami heat: Add a Latin twist to summer meals

Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side.

Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are clear, about 10 minutes. Add the yellow chile and stir.

Return the chicken to the onion mixture, cover and cook for 20 to 25 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through. Chicken parts will take longer than boneless breasts.

Add the lemon juice and cook another 10 minutes, to allow flavors to meld.

In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.

Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.

Drizzle with the dressing, toss using tongs to coat and serve.