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.
Chicken Escabeche
-
PREP TIME15 mins
-
COOK TIME30 mins
-
TOTAL TIME45 mins
-
SERVING2 People
-
VIEWS31
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
-
Carbohydrate19 g
-
Cholesterol108 mg
-
Fiber4 g
-
Protein42 g
-
Saturated Fat5 g
-
Sodium721 mg
-
Sugar7 g
-
Fat26 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a Dutch oven, heat the olive oil over medium-high heat. (2 minutes)
02 Step
Recipe View Add the chicken breasts and sear on one side until golden brown. (5 minutes)
03 Step
Recipe View 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
Recipe View Stir until the vegetables begin to soften and the chicken browns evenly. (8 minutes)
05 Step
Recipe View Pour in the red wine vinegar, dry white wine, and water, creating the escabeche sauce. (1 minute)
06 Step
Recipe View Sprinkle the achiote powder and cayenne pepper over the mixture, stirring well to incorporate the spices. (1 minute)
07 Step
Recipe View 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)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Kamron Bernier
Jun 28, 2025Easy to follow and the results were fantastic. Will definitely make this again!
Elmer Huel
Jun 23, 2025I added some bell peppers and it was even better! Thanks for the great recipe.
Faustino Bosco
May 13, 2025Absolutely delicious! The tangy sauce is so flavorful and the chicken is perfectly tender.
Jules Stamm
Apr 2, 2025I made this for a dinner party and it was a huge hit! Everyone loved the unique flavors and presentation.
Retha Will
Mar 1, 2025The achiote powder really adds a special touch. Don't skip it!