This was simple and tasty. I made the full recipe and it made good leftovers. Also, I used fresh corn that was lightly steamed on the cob but it still had a little crunch. It is amazing how something so minor, like the texture of the corn, in a recipe can have such a big impact.
Combine cumin with cayenne pepper and rub over chicken. Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board. Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through. Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and pepper. Slice chicken and arrange on top of beans.
1 1-pound piece pork tenderloin
kosher salt and pepper
1 pound new potatoes, quartered
2 large garlic cloves, smashed
1/2 cup dry white wine (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth or water
1/3 cup jarred hot cherry peppers, seeded and roughly chopped
1/4 cup flat-leaf parsley leaves
1. Heat the oil in a large skillet over medium-high heat. Season the pork with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place it on one side of the skillet; place the potatoes and garlic on the other side and season with 1/2 teaspoon salt. Cook, stirring the potatoes and turning the pork, until the pork is browned on all sides, 6 to 8 minutes.
2. Add the wine, broth, and cherry peppers. Reduce heat to medium-low and cook, covered, until the pork is cooked through and the potatoes are tender, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
3. Stir the parsley into the potatoes and serve with the sliced pork.