55 minutes
A symphony of flavors featuring tender chicken, sweet caramelized onions, and a zesty mix of carrots and jalapeños.
Ground Black Pepper, ground
teaspoons
Ground Allspice, ground
teaspoons
Dried Oregano, dried
teaspoons
Salt, ground
teaspoons
Chicken Breasts, seasoned
0 lb
Vegetable Oil, for cooking
tablespoons
White Onion, sliced
0 oz
Carrots, sliced
0 oz
Garlic, minced
cloves
Apple Cider Vinegar, unfiltered
0.25 fluid ounces
Jalapenos, sliced
0 oz
Chicken Stock, low-sodium
0.25 fluid ounces
1. Season the Chicken
Season the chicken breasts with half of the mixed spices including ground black pepper, allspice, dried oregano, and salt. Rub the mixture well to coat evenly.
2. Brown the Chicken
Heat vegetable oil in a large 12-inch skillet over medium-high heat and brown the seasoned chicken breasts for 3 to 4 minutes on each side until golden. Remove chicken and set aside.
3. Caramelize the Vegetables
In the same skillet, cook the sliced white onion and carrots for about 7 minutes, until soft and caramelized.
4. Create the Escabeche
Add the minced garlic and the remaining spice mixture to the skillet, followed by the apple cider vinegar, sliced jalapeños, and chicken broth. Bring to a gentle simmer.
5. Simmer the Chicken
Return the chicken to the skillet, cover, and simmer gently for about 15 minutes until the chicken is cooked through.
6. Final Seasoning and Serve
Adjust the seasoning of the escabeche with salt if needed, then plate the chicken and top with the vegetable mixture.
These pieces retain more moisture and flavor, contributing to a juicier outcome. If using skinless, attention to marinading and timing becomes even more crucial.
After cooking, allow the chicken to rest. This ensures the juices redistribute throughout the meat, maintaining moisture.
Achieve a golden-brown crust on the chicken by searing it in a hot pan with a little oil before baking or simmering. This adds texture and depth to the flavor.
Allow the chicken to marinate for at least 2 hours, or even overnight if possible. This helps the flavors penetrate, especially for larger or thicker cuts.
Use vinegar that balances acidity and flavor without overwhelming. Apple cider or white wine vinegar can provide depth without harshness.
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