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Chicken in Tangy Escabeche




Source of Recipe


Rick Bayless


List of Ingredients




2 teaspoons dried oregano, preferably Mexican
1 teaspoon freshly ground pepper
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 pounds bone-in chicken breasts
2 tablespoons canola or extra-virgin olive oil
1 large white onion, cut into 1/4-inch slices
2 large carrots, peeled and sliced 1/4 inch thick on the diagonal
4 cloves garlic, peeled and halved
1/4 cup vinegar, preferably cider vinegar
2-4 whole pickled jalapenos, stemmed, seeded and thinly sliced
1 cup reduced-sodium chicken broth

Recipe



1. Combine oregano, pepper, allspice and salt in a small bowl. Sprinkle half the mixture over chicken.
2. Heat oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook, turning once, until richly browned, 3 to 4 minutes on each side. Transfer to a plate, leaving behind as much oil as possible.
3. Add onion and carrots to the pan and cook, stirring often, until the onion is browned, about 7 minutes. Add garlic and stir until aromatic, about 1 minute. Add the remaining spice mixture, vinegar, jalapenos and broth. Nestle the chicken, skin-side up, in the onion mixture. Cover and simmer gently over medium-low heat until the chicken is just cooked through, 15 to 20 minutes, depending on the size of the pieces. Serve the chicken topped with the onion mixture.