Pollo en Escabeche

Mix together ground cinnamon, nutmeg and cloves with some cayenne pepper and roughly 1 full teaspoon of salt and 2 T. of dried oregano. You may add a teaspoon of sugar if you like.

Sprinkle 1/2 the spice mixture over chicken breasts, skinless but bone-in. Brown in a little oil until dark in color, about 5 minutes per side over medium heat.


Remove chicken to a plate and add 2 large chopped carrots and 1 large chopped onion to the skillet. Saute for 7-10 minutes.

Add 4-5 slivered pickled jalapeno peppers, 1/4 cup apple cider vinegar, a cup or so of water or broth and the remaining spice mixture to the pan.

Return chicken to the pan, cover tightly and simmer on low for about 15 minutes or until chicken is cooked through. Adjust for seasoning and serve warm with sauce and veggies atop the chicken breasts.

While this make seem - or at least appear from the photo above - to be another routine chicken dish, pollo en escabeche is splendidly exotic tasting and deeply flavored from the unusual combination of spices and pickled peppers. Surprisingly mild in heat but assertive in the mouth, plain rice is the best side. Above we tried with whole wheat couscous and approve of the results.