Chicken in tangy escabeche of caramelized onions, carrots and jalapeños (Pollo en escabeche de cebollas caramelizadas, zanahorias y jalapeños) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 259) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oregano for Mexican oregano. See recipe for serving suggestions and variations.

  • dinnermints on August 07, 2023

    I was initially going to put “tasty but not worth repeating,” but then we had it for leftovers and it really was delicious. I doubled the recipe, used 2 packages Costco boneless skinless chicken breasts, started marinating them at noon in 2 t ground black pepper, 1 t allspice, 4 t Mexican oregano, 2 t salt and 2 T olive oil. I found the breasts needed to be seared on high, not medium as indicated by the recipe. I think I seared them in 1 T oil and added another T oil for the sliced onions and carrots. The pan definitely needed to be deglazed after the chicken. Once the chicken was done, I chopped it into chunks, reduced the veggie mixture a bit, then added the chicken back in. Very flavorful.

  • heatherlee on February 18, 2019

    I used boneless chicken breasts. This was very piquant with the vinegar and pickled jalapeños. I did like the allspice (not something I use often). Next time I will use less vinegar to suit my family members.

  • minerva on December 17, 2013

    I will probably use boneless chicken for convenience next time, this took longer to cook than stated. Otherwise delicious.

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