Chicken Escabeche

Chicken Escabeche
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    2 People
  • VIEWS
    31

Embark on a culinary journey to South America with this vibrant Chicken Escabeche. Tender chicken simmers alongside colorful onions and carrots in a tangy, aromatic bath of vinegar and wine, creating a symphony of flavors that dance on your palate. Best served at room temperature to allow the flavors to fully meld, this dish is a delightful experience that you can savor over rice or quinoa.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    108 mg
  • Fiber
    4 g
  • Protein
    42 g
  • Saturated Fat
    5 g
  • Sodium
    721 mg
  • Sugar
    7 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a Dutch oven, heat the olive oil over medium-high heat. (2 minutes)

02

Step

Add the chicken breasts and sear on one side until golden brown. (5 minutes)

03

Step

Flip the chicken and introduce the julienned carrots, sliced white onion, sliced red onion, bay leaves, minced garlic, black pepper, and salt. (1 minute)

04

Step

Stir until the vegetables begin to soften and the chicken browns evenly. (8 minutes)

05

Step

Pour in the red wine vinegar, dry white wine, and water, creating the escabeche sauce. (1 minute)

06

Step

Sprinkle the achiote powder and cayenne pepper over the mixture, stirring well to incorporate the spices. (1 minute)

07

Step

Reduce the heat to medium, cover the Dutch oven, and let it simmer until the chicken is cooked through and an instant-read thermometer inserted into the center registers at least 165 degrees F (74 degrees C). (15 minutes)

For an even deeper flavor, marinate the chicken in the vinegar, wine, and spices for at least 30 minutes before cooking.
Feel free to experiment with other vegetables, such as bell peppers or zucchini, to add more color and texture to the dish.
If you don't have achiote powder, a pinch of smoked paprika can be used as a substitute for a similar color and flavor.
Serve over rice, quinoa, or even crusty bread to soak up the delicious escabeche sauce.
This dish tastes even better the next day, after the flavors have had time to meld together in the refrigerator. Bring to room temperature before serving.

Leola Rippin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 10 Ratings)
Total Reviews: (5)
  • Kamron Bernier

    Easy to follow and the results were fantastic. Will definitely make this again!

  • Elmer Huel

    I added some bell peppers and it was even better! Thanks for the great recipe.

  • Faustino Bosco

    Absolutely delicious! The tangy sauce is so flavorful and the chicken is perfectly tender.

  • Jules Stamm

    I made this for a dinner party and it was a huge hit! Everyone loved the unique flavors and presentation.

  • Retha Will

    The achiote powder really adds a special touch. Don't skip it!

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