Chicken Escabeche with Cilantro Black Beans
Photo: Alex Farnum; Styling: Karen Shinto
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
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
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.
Step 3
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
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.
Ingredients
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
Directions
Step 1
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
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.
Step 3
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
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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