Chicken Escabeche Sweet Peppers, Raisins, and Mint
 Ingredients: Chicken Carrot Bell pepper Raisins Mint
Red cippollini onion (only use half; the remainder is for the rockfish dish) Garlic Vinegar Spice blend (cumin, coriander, crushed red pepper) Rice
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Heat oven to 400 degrees F. - Slice and discard a thin slice from the top and bottom of the red onion. Very thinly slice the half you will be using for this recipe. - Peel the carrot and roughly chop. - Smash the garlic cloves. Peel and discard the papery skin. - Season the chicken on all sides with salt and pepper. Lay on a paper towel lined plate. - Pick the mint leaves from the stems and roughly chop. - Slice the top and bottom from the bell pepper. Remove and discard the seeds and stem. Thinly slice pepper. 2) Cook the rice: - Rinse the rice in several changes of cold water until the water runs fairly clear. Drain thoroughly. In a small pot, combine the rinsed rice with 1.5 cups fresh water and a pinch of salt and place, uncovered, over high heat. When the water reaches the boil, reduce the heat to low and cover the pot. Cook for 10 minutes, then turn the heat o and leave the pot, still covered, for another 10 minutes. Flu cooked rice with a fork before serving. 3) Start the braise: - In a dry medium sauce pan (something with tall enough sides to ultimately contain all of the ingredients and liquid) over medium heat, toast spice blend until fragrant, about 1 minute. Add 1/4 cup olive oil, then sliced onion, chopped carrot, and crushed garlic, season with salt and pepper, and cook until onion is softened but not browned, 3 to 5 minutes. Add vinegar and 1/2 cup warm water and bring to a boil. Transfer all to a heat-proof container to hold while you brown the chicken. Wipe out the pan and return to medium-high heat. 4) Brown chicken: - Add 1 tablespoon olive oil to the pan and heat on medium-high until hot. Dry chicken pieces with a paper towel and carefully add to hot oil. Cook, undisturbed, until deeply browned, about 5 minutes. Turn chicken pieces and continue to brown on all sides, about 10 to 12 minutes total. 5) Braise chicken: - Add liquid back to sauce pan with chicken, skin side up (chicken pieces should be just peeking out above the liquid). Add sliced peppers and raisins and bring to the simmer. Transfer pot,
uncovered, to the oven and cook until chicken is cooked through (at least 155 degrees F on instant-read thermometer) about 10 to 15 minutes. 6) Finish dish: - Remove from oven and let rest for at least 5 minutes. Scatter with chopped mint. Divide between 2 dishes. Enjoy!