ACID TRICK The brine from a jar of pickled jalapeños is the secret ingredient that gives this quick chicken dish its remarkable oomph.JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY TYNA HOANG, PROP STYLING BY BETH PAKRADOONIand deeply flavorful, this recipe for chicken legs cooked with an escabeche of lightly pickled carrots and jalapeños is a go-to for chef Cristina Martinez. The owner of three Philadelphia restaurants, she has limited time to cook at home.
The second Slow Food Fast recipe from Ms. Martinez builds flavor at every step. Poaching the chicken legs along with a quartered onion produces a meaty broth. Meanwhile, carrots, onions and pickled jalapeños sauté along with just enough of the brine from the jalapeños’ jar to provide a balanced acidity. Then the partially cooked chicken finishes in the same pan with the vegetable escabeche and some of the chicken’s broth.
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