Chicken and Other Poultry/

Chicken in Tangy Escabeche of Caramelized Onions, Carrots and Jalapeños

Pollo en Escabeche de Cebollas Caramelizadas, Zanahorias y Jalapeños
Servings: 4


  • 1teaspoon ground black pepper
  • 1/2teaspoon ground allspice
  • 2teaspoonsdried oregano, preferably Mexican
  • Salt
  • 4about 1 ½ pounds total) boneless, skinless chicken breast halves, pounded to even out the thickness OR 4 (2 generous pounds total) chicken breast halves. bones and skin in tact
  • 2tablespoons vegetable or olive oil
  • 1large white onion, cut into ¼-inch slices
  • 2large peeled if you wish and sliced on a diagonal ¼-inch thick
  • 4 garlic cloves, peeled and halved
  • 1/4cup vinegar, apple cider vinegar is traditional but rice wine vinegar is also delicious
  • 2 to 4 canned pickled jalapeños, stemmed, seeded if you wish and thinly sliced or cut in rounds
  • 1cup chicken broth


In a small bowl, combine the black pepper, allspice, oregano and 1 teaspoon salt.  Sprinkle this mixture evenly over both sides of the chicken breasts.

Heat the oil in a very large (12-inch) skillet over medium.  Lay in the chicken (skin-side down if you are using skin-on chicken), and cook until richly browned, about 2 minutes on each side (3 to 4 minutes if using skin-on chicken).  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 onions are browned, about 7 minutes. Add the garlic, stir for about 1 minute, then add the vinegar, jalapeños and the broth.  Nestle the chicken pieces, into the onion mixture, and simmer gently over medium-low heat until the chicken is just cooked through, about 5 minutes (about 15 minutes for skin-on, bone-in chicken).

Taste the broth, season with additional salt if you think it’s appropriate.  Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top. Dinner’s ready.


  1. Really enjoyed the recipe for tonight’s dinner, and really appreciate the informal shows you have been doing during this time. This recipe in particular is a great pantry recipe and always enjoy when a few basic ingredients can be prepared to have a wonderful and unique flavour. Will definitely be trying the escabeche tostadas when it gets a bit warmer out. All the best!

  2. I make this all of the time along with your green bean salad with the salsa dressing. So so good. Now that we have moved from Naperville, IL to Dallas, I have to get my Frontera Grill fix by cooking it myself.

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