First posted in 2006, I’ve changed it over the years incorporating many of the ideas that commenters have given us after trying the recipe, plus a few ideas of my own. Chicken cutlets are marinated in a lime juice cilantro marinade for a couple hours. They are grilled quickly on a hot grill and served with a simple black bean sauce made with canned black beans, onions, garlic, and oregano. I’m garnishing the chicken with chopped red onions that have soaked in some water and seasoned rice vinegar for a quick pickling effect. A note on the black beans. You only need a cup and a half of cooked black beans for the sauce in this recipe. In my book, this is not enough to warrant making a whole batch of beans from scratch, which is why we are using canned beans (I recommend Bush’s, S&W, or Goya). But if you want to make beans from scratch, by all means do not let me deter you. Here’s how you can make them on the stovetop or in a pressure cooker. Updated recipe and photos, first published in 2006
6 tablespoons lime juice (from 3 to 4 limes) 2 tablespoons extra virgin olive oil 1/2 cup fresh cilantro, chopped (plus more to taste) 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 1/2 pounds boneless, skinless chicken breasts, thin cutlets
Garnish:
1/2 cup red onion, chopped 2 tablespoons seasoned rice vinegar Sliced avocados, sour cream, cilantro
Black Bean Sauce Ingredients:
1 tablespoon extra virgin olive oil 1/2 cup red onion, chopped 2 cloves garlic, crushed and minced 1 (15-ounce) can black beans 1 3/4 cups water 1 bay leaves 1/2 cup cilantro, chopped, including stems, loosely packed 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt, or more to taste
They should be no more than 3/4-inch thick at their thickest point. Trim the chicken breasts of excess fat, then add them to the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours. Heat 1 tablespoon of extra virgin olive oil in a saucepan on medium heat. When hot, add the chopped red onions and cook for 5 minutes, until translucent. Add the minced garlic and cook a minute more. Add the bay leaf, chopped cilantro, oregano, black pepper, and salt. Increase the heat to bring to a boil, then reduce heat to maintain a low simmer. Simmer uncovered for 10 to 15 minutes. Remove from heat and let sit for a few minutes. Serve the grilled chicken with the black bean sauce. Sprinkle with the strained red onions, and garnish with sour cream, guacamole, tomatoes or fresh cilantro.
