Name: Chicken Escabeche
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Extra-virgin olive oil - 3 tablespoons; Skinless, boneless chicken breast halves - 12 ½ ounces; Carrots, julienned - 3 ½ ounces; White onion, thinly sliced - 3 ½ ounces; Red onion, thinly sliced - 3 ½ ounces; Bay leaves - 2; Garlic, minced - 1 clove; Ground black pepper - 1 teaspoon; Salt - ½ teaspoon; Red wine vinegar - ¼ cup; Dry white wine - ¼ cup; Water - ¼ cup; Achiote powder - 1 teaspoon; Cayenne pepper - ½ teaspoon

Ingredients for - Chicken Escabeche

1. Extra-virgin olive oil 3 tablespoons

2. Skinless, boneless chicken breast halves 12 ½ ounces

3. Carrots, julienned 3 ½ ounces

4. White onion, thinly sliced 3 ½ ounces

5. Red onion, thinly sliced 3 ½ ounces

6. Bay leaves 2

7. Garlic, minced 1 clove

8. Ground black pepper 1 teaspoon

9. Salt ½ teaspoon

10. Red wine vinegar ¼ cup

11. Dry white wine ¼ cup

12. Water ¼ cup

13. Achiote powder 1 teaspoon

14. Cayenne pepper ½ teaspoon

How to cook deliciously - Chicken Escabeche

1 . Stage

Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.

2 . Stage

Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.