Chicken Escabeche

Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal. This is delicious served over rice or quinoa. This dish can be served immediately but it is even better if served at room temperature after the flavors have had some time to meld.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course lunch/dinner

Cuisine south american

Servings 2 people

Calories 979.8 kcal

Equipment

1 Dutch Oven A heavy-bottomed pot suitable for browning and simmering.
1 Chef's knife For precise julienning of carrots and slicing onions.
1 Cutting Board Essential for safe and efficient ingredient preparation.
1 Instant-Read Thermometer Crucial for ensuring chicken reaches the safe internal temperature of 165°F (74°C).
1 Tongs or Sturdy Spatula For turning chicken and mixing vegetables.

Ingredients

Main

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

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.
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.

Notes

This escabeche benefits immensely from resting; chilling it overnight and serving at room temperature allows the acidic marinade to tenderize the chicken further and marry all the vibrant flavors. Ensure you achieve a good sear on the chicken breasts initially to build a foundational layer of flavor (Maillard reaction). Do not overcrowd the Dutch oven during browning. The achiote powder is key for both its subtle earthy flavor and characteristic vibrant color; ensure it's well dispersed. For an even richer broth, consider using homemade chicken stock instead of water. Serve with a grain like rice or quinoa to soak up the delicious, tangy sauce.