So, I did a little research. "Escondido" means hidden in spanish. It is also the name of a city near San Diego. I like the name hidden. There's a very hidden flavor to this dish that you've tasted NOWHERE else! Its a must try! We finished it off. I served it up alongside "Ultimate Spanish/Mexican Rice" featured early on in this blog. Let me tell you what- this rice is a real staple in the Sharp-household!
CHEAP grocery list:
- 1 lb chicken (Tenders, breast, cutlets, whatever you want) diced up into bite size pieces
- 2 T EVOO
- 2 T Balsamic Vinegar (I used Red Wine Vinegar since I had no balsamic!)
- 1/3 cup sun-dried tomatoes (NOT oil packed)
- 2 cloves of garlic, minced
- 1 can black beans, drained
- 1-16oz jar Salsa Verde (Green Salsa)
QUICK FIX:
1. Dice up your chicken
2. Heat oil and vinegar in skillet over medium heat
3. Add tomatoes and garlic and saute about 3 minutes
4. Add chicken and cook until done
5. Add Black Beans and Green Salsa
6. Boil for 5-7 minutes until well combined
7. Remove from heat, let it thicken up, and serve!
*If you do the rice, it takes about 50 minutes total, so start that WAY before the chicken! The chicken will only take about 20 minutes total, or less!*
Enjoy this "escondido" dish with quite a punch of GREAT flavor! And check out the rice recipe if you haven't tried it yet!
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