Chicken in Tangy Escabeche of Caramelized Onions, Carrots, and Jalapenos
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 teaspoons dried oregano, preferably Mexican
3 (2 pounds total) chicken breast halves, bones and skin intact
2 tablespoons vegetable or olive oil
1 large white onion, cut into 1/4 inch slices
2 large carrots, peeled if you wish and sliced 1/4 inch thick on a diagonal
4 garlic cloves, peeled and halved
1/4 cup vinegar (apple cider vinegar is traditional)
2 to 4 canned pickled jalapenos, stemmed, seeded and thinly sliced
1 cup chicken broth
In a small bowl, combine the black pepper, allspice, oregano and 1
teaspoon salt. Sprinkle half of this mixture over the chicken breasts.
Heat the oil in a very large (12-inch) skillet over medium heat. Lay in
the chicken, skin side down, and cook, turning once, until richly browned,
3-4 minutes on each side. Remove the chicken to a plate, leaving behind as
much oil as possible.
Add the sliced onion and carrots to the skillet and cook, stirring
regularly, until the onion is browned, abut 7 minutes. Add the garlic and
stir for about 1 minute, then add the remaining seasoning mixture, the
vinegar, jalapenos and broth.
Nestle the chicken pieces skin side up in the onion mixture, cover the
skillet (a cookie sheet works if your skillet doesn’t have a lid) and simmer
gently over the medium-low heat until the chicken is just cooked through,
about 15 minutes.
Taste the broth, and season with additional salt if you think it’s
Transfer a piece of chicken to each dinner plate, spooning a generous
portion of the juicy vegetable mixture over the top.