Chicken Escabeche with Black Beans
• 2 teaspoons grapeseed oil
Heat 1 teaspoon oil in a large frying pan over medium-high heat. Rub chicken with 1/2 teaspoon salt and the pepper and oregano. Cook until browned on one side, 3 minutes. Turn and cook until browned on the other side, about 3 minutes. Transfer to a dish.
Add remaining teaspoon 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. Place cooked chicken between carrots and cook, covered, 10 minutes.
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. Cover chicken to keep warm.
Add drained and rinsed 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.
NOTE: If I plate these individually, I like to place the beans on the bottom and then place the chicken and carrots on top and garnished with cilantro.
Per Serving: 491 Calories; 6g Fat (11.3% calories from fat); 1g Saturated fat; 67g Protein; 40g Carbohydrate; 14g Dietary Fiber; 132mg Cholesterol; 889mg Sodium. Exchanges: 2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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