Chicken in escabeche

Saute onions in olive oil with carrots and halved garlic.

Slice shiitake mushrooms and add them.

Break flaky Mexican cinnamon sticks over the top and add cloves and black pepper.

Add a few sprigs of thyme, marjoram, about three bay leaves and chicken broth, then vinegar to make it tangy.

Simmer about 30 minutes for the flavors to come together.

Stem, seed and slice pickled jalapenos and stir them into the escabeche; transfer to a baking dish.

Salt boneless skinless chicken breasts, lay in a lightly oiled pan, salt again, and brown on both sides until cooked through, about four minutes per side.

Slip the chicken into the escabeche and let everything cool completely; serve at room temperature.