Chicken Escabeche
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Source:

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.