Pollo en Escabeche
Ingredients
5 tablespoons olive oil
2 medium white onions, sliced 1/8-inch thick
5 large garlic cloves, peeled and halved
3 carrots, peeled and sliced thinly on the diagonal
2 cups shiitake or other full-flavored mushrooms (optional)
3 cups chicken broth
1/4 cup cider vinegar
2 large sprigs fresh thyme (or 1/2 teaspoon dried)
2 sprigs fresh marjoram (or 1/2 teaspoon dried)
2-inch piece cinnamon stick, preferably Mexican cinnamon stick
1/2 teaspoon black pepper
3 bay leaves
3 whole cloves
4 pickled jalapeño chiles, seeded and thinly sliced
Salt
6 large chicken breast halves
1 cup (about 4 ounces) tender green beans, steamed until crisp-tender (optional)
Directions
1. In a large and deep skillet heat 4 tablespoons of the oil over medium-high. Add the onions, garlic and carrots; fry, stirring often, until onions are crisp-tender but not brown, about 5 minutes.
2. Stir in the mushrooms, broth, vinegar, thyme, marjoram, cinnamon stick, pepper, bay and cloves and simmer, covered, over low heat, stirring occasionally, for 30 minutes.
3. Remove from heat, add the jalapeños, and season with salt. Pour into a wide baking dish.
4. Sprinkle both sides of the chicken liberally with salt. Wipe out the skillet, add the remaining 1 tablespoon of the oil and set over medium heat. When hot, lay in the chicken in an uncrowded layer. Cook, turning once, until browned and cooked through, about 4 minutes per side.
5. Transfer the chicken from the skillet to the baking dish, nestling the pieces into the escabeche (the brothy mixture should almost cover the chicken.) Let cool completely, about 1 hour; cover and refrigerate if not serving right away.
Serves 6
