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.