Ingredients

The following ingredients have 10 Servings
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground allspice
  • 2 teaspoons dried oregano (preferably Mexican)
  • 1 teaspoon salt
  • 4 chicken breast halves (bones and skins intact, about 2 pounds)
  • 2 tablespoons vegetable or olive oil
  • 1 large white onion (cut into 1/4-inch slices)
  • 2 large carrots (peeled and sliced 1/4-inch thick on a diagonal)
  • 4 garlic cloves (peeled and halved)
  • 1/4 cup apple cider vinegar
  • 2 to 4 canned pickled jalapenos (stemmed, seeded and thinly sliced [Note: I used pre-sliced pickled jalapenos])
  • 1 cup chicken broth

Instruction

  • In a small bowl, combine the black pepper, allspice, oregano and salt. Sprinkle half of this mixture over the chicken breasts.
  • Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook for 3 to 4 minutes on each side, turning once, until richly browned. 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 onion is browned, abut 7 minutes. Add the garlic and stir for about 1 minute, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  • Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn’t have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15 minutes. Taste the broth and season with additional salt if you think it’s needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.