Tangy and Aromatic South American Chicken Escabeche
This tangy and aromatic South American Chicken Escabeche features tender poultry steeped in a sharp poaching liquid of red wine vinegar and dry white wine, balanced with sweet julienned carrots and onions.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: South American
Ingredients
3 tablespoons extra-virgin olive oil
12 1/2 ounces skinless, boneless chicken breast halves
3 1/2 ounces carrots, julienned
3 1/2 ounces white onion, thinly sliced
3 1/2 ounces red onion, thinly sliced
2 bay leaves
1 clove garlic, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup red wine vinegar
1/4 cup dry white wine
1/4 cup water
1 teaspoon achiote powder
1/2 teaspoon cayenne pepper
Instructions
1. Heat oil over medium-high heat in a Dutch oven and brown chicken on one side for 5 minutes.
2. Flip chicken and add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt.
3. Sauté until vegetables have softened and chicken has browned, about 8 minutes.
4. Pour in red wine vinegar, white wine, and water.
5. Sprinkle with achiote powder and cayenne; stir well.
6. Reduce heat to medium, cover, and simmer for 15 minutes until chicken reaches 165 Fahrenheit.
Notes
Let the dish rest for 30 minutes before serving to allow the vinegar to penetrate the meat.
Serve at room temperature for the most authentic flavor profile.
Pairs perfectly with fluffy white rice or steamed quinoa.
Nutrition
- Serving Size: 1 breast with vegetables
- Calories: 506
- Sugar: 7g
- Sodium: 721mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 108mg
Find it online: https://www.flavourrecipe.com/chicken-escabeche/