Pollo Escabechado

Pat the chicken pieces dry with paper towels and season them generously with salt on all sides.

Heat the vegetable oil in a large, heavy skillet over medium-high heat until shimmering. Working in batches to avoid crowding, brown the chicken pieces on all sides until golden, approximately 3-4 minutes per side.

Remove the browned chicken pieces and set aside on a plate. Pour off all but 3 tablespoons of oil from the skillet, reserving the flavorful drippings.

Add the sliced onions and carrots to the skillet over medium heat, stirring occasionally until the vegetables begin to soften, about 5 minutes.

Deglaze the skillet by pouring in the white wine vinegar, scraping up any browned bits from the bottom with a wooden spoon. Allow the vinegar to reduce by half, about 2 minutes.

Return the browned chicken pieces to the skillet, nestling them among the vegetables. Add the peppercorns and bay leaf, and pour in enough water to partially cover the chicken (approximately 2 cups).

Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer until the chicken is cooked through and tender, approximately 45-50 minutes.

Remove the skillet from heat and allow the dish to cool to room temperature. This allows the flavors to meld and develop the characteristic escabechado tang.

Transfer the pollo escabechado to a serving dish, arranging the chicken pieces and vegetables together. Spoon the pan juices over the top before serving, either at room temperature or chilled as preferred.