Chicken Escabeche Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 12 ½ ounces skinless, boneless chicken breast halves
• 3 ½ ounces carrots, julienned
• 3 ½ ounces white onion, thinly sliced
• 3 ½ ounces red onion, thinly sliced
• 2 bay leaves
• 1 clove garlic, minced
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ¼ cup red wine vinegar
• ¼ cup dry white wine
• ¼ cup water
• 1 teaspoon achiote powder
• ½ teaspoon cayenne pepper

Instructions

1. 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. 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.

    

Nutrition Facts