Prepare Escabeche Paste

Rinse chicken, pat dry and cut into pieces

Pierce chicken all over then rub on paste, pushing some under skin

Place chicken in a 9 x 13 inch baking pan

Pour in broth, cover and bake in a 400F

oven until chicken is tender when pierced (about 40 minutes). Lift chicken from broth and drain

Skim and discard fat from broth and reserve

Place chicken on a lightly greased grill 4 to 6 inches above a solid bed of medium coals

Cook, turning as needed, until well browned

In a large frying pan over medium heat, add onions to oil and cook until soft

Stir in chilies, reserved broth, and corn- starch mixture

Cook, stirring, until sauce boils and thickens

Stir in cilantro

Spoon sauce onto individual portions of chicken

Makes 4 or 5 servings.