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Chicken Escabeche
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

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

Calories: 505.5
                                         % Daily Value *
Protein: 83 %
Carbohydrates: 6 %
Exchange Other Carbs: 
Dietary Fiber: 14 %
Sugars: 
Fat: 40 %
Saturated Fat: 22 %
Cholesterol: 36 %
Vitamin A Iu: 168 %
Niacin Equivalents: 202 %
Vitamin B6: 62 %
Vitamin C: 19 %
Folate: 9 %
Calcium: 7 %
Iron: 12 %
Magnesium: 21 %
Potassium: 46 %
Sodium: 29 %
Thiamin: 17 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 
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