Photo: Alex Farnum; Styling: Karen Shinto
Total Time
45 Mins
Serves 4

This low-cal, tangy dish is based on a recipe in Mexican Everyday by Rick Bayless, who opened Red O in L.A. last year.

How to Make It

Step 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.

Step 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, jalapeƱos, 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.

Step 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.

Step 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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