Thursday, December 22, 2011

Mexican chicken

This is a recipe adapted from Rick Bayless's book "Mexican Everyday" it is chicken, caramelized onions, carrots, and jalapenos.

1 Teaspoon black pepper
1/2 teaspoon ground allspice
2 teaspoons ground oregano
4 chicken breasts, bone in, skin on preferred (have used boneless with good results)
2 tablespoons olive oil
1 Large white onion, cut into 1/4 inch slices
2 large carrots sliced 1/4 inch thick on a diagonal.
4 cloves garlic peeled, and halved
1/4 cup vinegar
2-4 canned pickled jalapenos
1 cup chicken broth

Combine pepper, allspice, oregano, and a teaspoon of salt. Sprinkle half of mixture on chicken.

In large skillet over medium heat cook chicken skin side down, turning once, until browned about 3 minutes a side. Remove leaving as much oil as possible in pan.

Add onion, and carrots to oil, and cook stirring often, until onion is browned. Add garlic, and stir about 1 minute. Add rest of seasoning, vinegar, and peppers. Place chicken in with skin side up, and cover.Simmer over medium low until chicken is cooked through, roughly 15 minutes.

I like to serve with mashed potatoes, and spoon the juices over chicken, and potatoes.


  1. Sounds really good! Are you the single dad or the Mormon? You might want to put: a single Mormon dad. How about some comments with your recipe?

  2. I thought I had put a comment on it lol. Note don't take ambien then post to a blog. Even though it has the jalapenos, it's not very spicy, my kids devour this. One of my all time favorite dishes