Umami Chicken

Adapted from Rick Bayless Facebook Live during Covid-19 Isolation


Ingredients
2 Tb olive or veg oil
2 tea black peppercorns
2 tea Mexican oregano, dried
1/2 tea All Spice
4 small or 2 large chicken breasts
1 white onion, sliced
3 garlic cloves, sliced
4 carrots, peeled, chopped on the bias
1/2 c chicken or veg broth
1/4 c apple cider vinegar
Pickled or jarred jalapenos to taste (around 2 whole)

Directions
Put peppercorns, oregano and All Spice into a morter and grind to a powder.

Add a couple tablespoons of Olive or Veg oil to a skillet, heat to medium high.

Pound chicken flat so that each breast is an equal depth all around. Sprinkle chicken with spice mixture on both sides.

Add chicken to the skillet and cook on both sides until 75% done.

Remove chicken to a plate, add onions and garlic to skillet. Caramelize onions well. Add carrots to skillet and cook until carrots are a bit soft but still crunchy.

Add broth, cider vinegar and jalapenos to skillet. Stir until combined, about 5 minutes.

Add chicken back to skillet. Move chicken to bottom, cover with carrot-onion mixture if necessary. Continue to cook until chicken is done and carrots are the texture you prefer.

Serve and enjoy!