Belizean Escabeche
1 pound chicken parts ; wings, legs, or breast
5 cups Water
1 clove Fresh garlic, peeled
1/2 teaspoon Dried oregano
2 tablespoon Chicken bouillon
4 tablespoon pickled Jalapenos
5 tablespoons Vinegar
1 cup Carrot ; sliced
3 large white onion ; about 13 oz
