Roasted chicken takes on a whole new life when baked in a zesty escabeche. It’s an entirely new spin on the traditional roasting I’m familiar with. The Mexican escabeche is made of jalapenos that have been pickled with carrots and onions, a recent discovery and one that I love.
Boneless chicken breasts, new potatoes, carrots, onions and pickled jalapenos are baked together in chicken broth seasoned with the spicy pickling juice from the jalapenos, fresh cilantro, black pepper, oregano and allspice. The pickling juice and jalapenos permeate the entire dish and add a kick of heat that is obvious in every bite.
The chicken turns out remarkably juicy, flavorful and fork-tender. With a dollop of sour cream over the baby potatoes this makes a fine comfort meal. If you love roasted chicken and spicy food then this is a must-try.
Pickled jalapenos can be found in the Mexican and Spanish aisles of your market, both jarred and canned; chose jarred over canned when given a choice. I don’t see why any cut of chicken can’t be substituted, even a whole bird if desired.
Roasted chicken takes on a whole new life when baked in a zesty escabeche!
- Combine the salt, pepper, allspice and oregano together in a small bowl.Preheat oven to 400 degrees F. Add the chicken breasts to a large roasting pan with enough room for vegetables, or use two smaller roasting pans.Sprinkle half of the spice mixture over top of them.
- In a large bowl toss the potatoes, carrots, onion, garlic and jalapenos together, seasoning with salt and pepper. Place the vegetables in the pan around the chicken. In a medium mixing bowl whisk together the jalapeno juice, chicken broth, the remaining half of the spices and the cilantro. Carefully pour into pan avoiding the tops of the chicken breasts.
- Roast for about 35 minutes or until chicken is cooked through, juices run clear and internal temperature reaches 164-175 degrees F. Garnish with fresh cilantro and serve with sour cream over the potatoes.
Inspired by Rick Bayless