A while back, I had lunch with a friend at Amerigos in Nashville and ordered Chicken Acuto. After that first bite, it took a bit of effort to keep up with the conversation (apologies to my dear friend). I was so hooked on this dish that, within days, I had worked up a recipe that came so close to it my family finally understood what I was going on and on about. Fortunately for those of us who are pressed for time, the dish is much easier to put together than it appears. Rave on!
CILANTRO-LIME SAUCE
1 tbsp chopped cilantro
2 limes, juiced
1/2 cup white wine vinegar
1/4 cup olive oil
1/4 cup water
1/2 tsp sea salt
1/4 tsp ground black pepper
BLACK BEAN SALSA
1-15 oz can black beans, drained and rinsed
1 cup salsa
1 cup frozen corn, thawed (the small white variety is especially good)
CHICKEN
4 chicken breasts pounded thin OR 12 breast tenderloins (as pictured)
1 tbsp olive oil
sea salt
ground black pepper
12 oz green fresh beans, cleaned and tips trimmed
1 small jar marinated artichoke hearts
1) Preheat oven to 200 degrees; place 4 oven-safe plates in oven to warm
2) To small bowl, add: cilantro, lime juice, vinegar, olive oil, water, salt, and pepper; mix and set aside
3) In medium bowl, mix: black beans, salsa, and corn; divide bean mixture between plates in oven, placing mixture in center of each plate; continue to warm plates in oven
4) Heat olive oil in large skillet over medium-high heat; add chicken to skillet, lightly sprinkle with salt and pepper, and cook 3-4 minutes each side or until chicken is golden and no longer pink in center; remove chicken from skillet and lower heat to medium (you’ll be using skillet again in a minute or so); divide chicken pieces between plates in oven, placing chicken on top of bean mixture; continue to warm plates in oven
5) To skillet, add green beans and cook 3-5 minutes until they begin to soften; add marinated artichoke hearts (liquid and all) and cook another 3 minutes; remove from heat
6) Remove plates from oven; arrange green beans and artichoke hearts around chicken; stir cilantro-lime sauce and pour over chicken, green beans, and artichokes (there should be a pool of sauce around each serving that moistens the salsa); serve immediately and enjoy the luxury of a heated plate that allows you to eat slowly–if you can 🙂
Servings: 4
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/25/12
When I read “stir the lime and cilantro sauce and pour over chicken, green beans, and artichokes…” I started drooling. Just a little. Yum. And how nice to do it on a heated plate!
Heated plates are wonderful–an incredibly inexpensive luxury that I don’t indulge in often enough. When they’re heated, I tend to eat more slowly and savor my efforts 🙂 Have a lovely evening, Becky.
Next time you eat at Amerigo, would you try their chicken soup. Hands down, the best chicken soup I have had at a restaurant. And if you figure out the recipe, let me know. It is fabulous.
Thanks!
Thank you for the recommendation! I will have to try it next time I treat myself to Amerigos! Have a wonderful day.
I went to Amerigo’s here in Memphis, which we NEVER do. I ordered a chicken dish, which I NEVER do. I was being treated to lunch, so I always try to order something less expensive, and this sounded tasty. HOLY WOW!!!! It is seriously one of the best dishes I have ever had. It totally elevated the lowly chicken breast and the black bean salsa was delicious. The taste far surpassed the meager $10.50 for the lunch portion. I ate every single bite on my plate. I am very anxious to make it home so I thank you for taking the time to recreate it.
Thank you for commenting! I hope my version came close enough. It truly is an amazing dish. Have a great week!