Chicken Escabeche with Cilantro Black Beans Recipe – Sunset Magazine

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