Chicken

Name: Chicken
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 jalapenos, 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

14 ingredients

4 steps

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 jalapenos, 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

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, jalapenos, 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.