This is a great recipe, I'd add a little squeeze of lime and some avocado to the finish plate. It's quite tasty.
Chicken Escabeche with Cilantro Black Beans
Photo: Alex Farnum; Styling: Karen Shinto
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Amount per serving
- Calories: 449
- Calories from fat: 26%
- Protein: 55g
- Fat: 13g
- Saturated fat: 2.4g
- Carbohydrate: 23g
- Fiber: 6.9g
- Sodium: 882mg
- Cholesterol: 150mg
- 2 tablespoons extra-virgin olive oil, divided
- 4 boned, skinned chicken breasts (about 2 lbs.)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano, preferably Mexican
- 2 carrots, sliced diagonally 1/4 in. thick
- 3 garlic cloves, finely chopped
- 3/4 cup reduced-sodium chicken broth
- 5 tablespoons distilled white vinegar
- 2 or 3 pickled jalapeños, sliced
- 1 small red onion, cut into wedges
- 2 cans (14.5 oz. each) reduced-sodium black beans, drained and rinsed
- 1/4 teaspoon ground cumin
- 1/2 cup roughly chopped cilantro, divided
- 1. Heat 1 tbsp. oil in a large frying pan over medium-high heat. Rub chicken with 1/2 tsp. salt and the pepper and oregano. Cook until golden on one side, 3 minutes. Flip and cook until golden on the other side, 3 minutes. Transfer to a plate.
- 2. Add remaining 1 tbsp. oil and the carrots to pan. Cook carrots until pale golden, about 4 minutes, stirring often. Add garlic and cook until just fragrant, 1 minute. Add broth, vinegar, jalapeños, and 1/4 cup water; bring to a boil, then reduce heat to maintain a steady simmer. Fit chicken between carrots and cook, covered, 10 minutes.
- 3. Add onion, cover, and cook until chicken is cooked through and onion and carrots are tender-crisp, about 5 minutes more. Transfer chicken and vegetables to a platter, leaving a little liquid in pan.
- 4. Add beans, cumin, remaining salt, and half the cilantro to pan. Cook until hot and liquid is slightly reduced. Transfer to platter and sprinkle with remaining cilantro.
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