Chicken in Tangy Escabeche

 Hello! I'm back with ANOTHER recipe from Rick Bayless and Mexican Everyday. The only reason I can find for why you haven't bought this book by now is that you are just stealing all the recipes from me. Which is fine. But gracious- this cookbook is good, ya'll. 

We made something very similar to this a few weeks ago. I blogged it HERE. I think out of the two, this is my favorite. So good! I mean look at it cooking in the picture below.

Mise en place... 

Not pictured: the awesome smell going on below... 

Ingredients:

1 tsp. ground black pepper

1/2 tsp. ground allspice

2 tsp. dried oregano, preferably Mexican

1 tsp. salt, plus more to taste

4 (2 lbs. total) chicken breast halves, bones and skin intact

2 TBSP vegetable or olive oil

1 large white onion, cut into 1/4-in. slices

2 large carrots, peeled and sliced 1/4-in. thick on a diagonal

4 garlic cloves, peeled and halved

1/4 c. vinegar (apple cider vinegar is traditional)

2-4 canned pickled jalapeños, stemmed, seeded and thinly sliced (I used sliced jalapeños with the seeds)

1 c. chicken broth

Directions:

1. Rinse chicken breasts and pat dry.  In a small bowl, combine pepper, allspice, oregano and 1 tsp. salt. Sprinkle half of mixture over chicken breasts.

2. Meanwhile, heat oil in a very large (12-in.) skillet over medium heat.  When oil reached temperature, lay in the chicken, skin side down, and cook, turning once, until richly browned, 3-4 minutes on each side (longer for large pieces).  Remove chicken to a plate, leaving behind as much oil as possible.

3. Add the onions and carrots to the skillet.  Sauté, stirring regularly, until the onion is browned, abut 7 minutes.  Add the garlic and stir about 1 minute, then add remaining seasoning mixture, vinegar, jalapeños, and broth. 

4. Reduce heat to medium-low.  Add chicken pieces back in, skin side up, tucking them into the onion mixture.  Cover the skillet (you can use a baking sheet if your skillet doesn't have a lid) and simmer gently until the chicken is just cooked through, about 15 minutes (again, longer for large pieces).

5. Taste broth and adjust salt level, if desired.  To serve, place a piece of chicken on each of four dinner plates and spoon one quarter of the vegetable mixture over the top.  Generously drizzle with pan juices.  Serves 4.

YUMMM.. cook it and enjoy!! XOXO

Related Posts