Chicken <em>Escabeche</em> with Cilantro Black Beans

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

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, 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 449Calories from Fat 26

% Daily Value *
Total Fat 13g20%

Saturated Fat 2.4g12%
Cholesterol 150mg50%
Sodium 882mg37%
Total Carbohydrate 23g8%

Dietary Fiber 6.9g28%
Protein 55g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicken Escabeche with Cilantro Black Beans