Ingredients
|
Instructions
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.
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!
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.
THANK YOU! I prepared this recipe when I have guests. Quedo como reina 🙂