Mexican chicken

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

Ingredients:
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
Salt

Directions
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.