Description
Tender shredded chicken braised quickly with beans in a herby spicy broth inspired by Yucatecan flavors then tucked into crisp lettuce leaves with a fresh mayo drizzle for creamy comfort. This low-carb fusion skips tortillas and rice while highlighting abundant lettuce as the vessel. Ready in under 30 minutes via stovetop braise and assembly for an easy weeknight dinner.
Cultural Background
Yucatecan cuisine originates from Mexico's Yucatán Peninsula with deep Mayan roots blended with Spanish and Caribbean influences, featuring recados or spice pastes often centered on achiote, sour orange, Mexican oregano, cumin, and habanero for vibrant herby-spicy profiles in dishes like pollo pibil. Oaxacan Mexican traditions contribute complex spice layers and mole-inspired depth through ingredients like dried chiles and herbs, fused here in a quick braise that echoes bean-chicken stews common in both regions such as frijoles con puerco adaptations. This modern low-carb lettuce boat version draws from traditional panuchos and taco assemblies but replaces carb bases with fresh lettuce to honor abundant produce while maintaining comfort-food satisfaction.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 18 minutes
TOTAL TIME: 28 minutes
SERVINGS: 2
DIFFICULTY: Easy
Ingredients
- 12 ounces boneless skinless chicken thighs or breasts
- 1.5 cups cooked black beans or 1 (15-ounce) can drained and rinsed
- 1 large head romaine or butter lettuce, leaves separated and rinsed (about 12-16 leaves)
- 3 tablespoons mayonnaise
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or to taste for spice
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup chicken broth or water
- 1 tablespoon neutral oil
- Salt and black pepper to taste
- Optional: squeeze of lime if available for brightness
Instructions
- Heat 1 tablespoon neutral oil in a medium skillet or saucepan over medium-high heat until shimmering, about 1 minute.
- Add the finely chopped onion and minced garlic, sauté for 2-3 minutes until softened and fragrant but not browned, stirring frequently.
- Season the 12 ounces of chicken with salt, pepper, 1 teaspoon Mexican oregano, 1 teaspoon ground cumin, and 1 teaspoon chili powder, then add to the skillet and sear for 2 minutes per side until lightly golden.
- Pour in 1 cup chicken broth or water and the 1.5 cups drained black beans, bring to a simmer, then reduce heat to medium-low, cover partially, and braise for 12-15 minutes until chicken reaches 165°F internally and shreds easily with two forks.
- Remove chicken from the pan, shred it directly in the skillet using two forks, and stir back into the beans and reduced broth to coat evenly, simmering uncovered for 2 more minutes until the mixture thickens slightly and flavors meld.
- While the chicken finishes, prepare the mayo drizzle by mixing 3 tablespoons mayonnaise with a pinch of the same spices if desired for extra flavor, thinning slightly with a teaspoon of water or lime juice if needed for drizzling consistency.
- Assemble by placing 6-8 large crisp lettuce leaves on each plate, spooning about 3/4 cup of the shredded chicken and bean mixture into each leaf boat, then drizzling generously with the spiced mayo for creamy contrast.
Tips
- For maximum tenderness and quicker shredding, use chicken thighs as they stay moist during the short braise and absorb the herby broth better than breasts.
- Avoid overcooking the chicken past 165°F to prevent dryness; check doneness early as braising times vary slightly with pan size and exact heat level.
- If Mexican oregano is unavailable, regular oregano works as a close substitute though it will be slightly less pungent and authentic to Yucatecan profiles.
Nutrition
Calories: 520
Protein: 42g
Carbs: 22g
Fat: 28g
Tags
Dinner, Mexican, Yucatecan Mexican, Oaxacan Mexican, Chicken, Beans or Legumes, Tortillas, Rice, Potatoes, Keto/Low-Carb, Herby/Fresh, Comfort Food, Spicy, Quick and Easy, Baked or Roasted, Slow-Cooked or Braised, Under 1 hour