Chicken in Tangy Escabeche of Caramelized Onions, Carrots & Jalapenos

Cooking Instructions

Combine oregano, pepper, allspice and salt in a small bowl. Sprinkle half the mixture over chicken.

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.

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.