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Roasted Chicken Escabeche

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1 teaspoon sea or kosher salt

1/2 teaspoon black pepper

1/2 teaspoon ground allspice

2 teaspoons dried oregano, crushed between fingers

1 1/2 - 2 pounds chicken breasts, boneless

1 + 1/2 pounds new potatoes, bigger ones cut in two

2 large carrots, sliced into 1/4 inch coins

1 onion, sliced 1/4 thick

4 garlic cloves, thinly sliced

4 pickled jalapenos, stemmed, seeded and thinly sliced

1/4 cup of pickled jalapeno "juice"

11/2 cups chicken broth or stock

1/4 cup cilantro leaves, chopped, plus more for garnish

sour cream, for serving

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