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
1 Chef's knife
1 Cutting Board
1 Instant-Read Thermometer Essential for ensuring chicken is cooked to 165°F (74°C)
1 Measuring Spoons and Cups For accurate liquid and spice measurements

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

For optimal flavor development, I strongly recommend preparing this dish in advance and allowing it to rest at room temperature for a few hours, or even overnight in the refrigerator, before serving. The acidity from the vinegar and wine requires time to meld with the chicken and vegetables. Ensure thorough browning of the chicken initially to build a foundational layer of flavor through the Maillard reaction. Do not overcrowd the Dutch oven, as this will steam rather than sear the chicken. The achiote powder is crucial for its vibrant color and subtle earthy notes; ensure it's well dispersed. Taste and adjust the seasoning, especially the salt and vinegar, before serving, as individual palates vary. Serving over a neutral base like jasmine rice or quinoa perfectly balances the dish's zesty profile.