Chicken Escabeche

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Escabeche is a delicious dish made by marinating cooked chicken in a tangy mixture of vinegar, spices, and vegetables. This flavorful preparation is perfect as a main dish or served as an appetizer. Often enjoyed at family gatherings, it brings a taste of tradition to the table, reminiscent of classic American recipes.

Ingredients

Carrot - 2 pieces
Chicken Thighs - 2 lbs
Celery stalk - 2 pieces
Onion - 1 head
Mild Chili Spice - 1 piece
Garlic - 2 cloves
Raisins - 1.1 oz
Dried Apricots - 10 pieces
Prunes - 10 pieces
Thyme - 3 stalks
Red Wine Vinegar - 8 fl oz
Red Grape Juice - 8 fl oz
Olive Oil - 2 spoons
Chicken Broth - 8 fl oz
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop the onion, garlic, celery, and chili pepper. Grate the carrot on a coarse grater.

Step 2

Season the thighs with salt and pepper. Heat a large skillet and place the thighs skin-side down. Cook until almost done (the skin should turn brown). Then flip them over and cook for an additional two minutes or a little longer, depending on the thickness of the pieces. Transfer to another dish and cover.

Step 3

Drain the fat rendered from the skin, reduce the heat, add olive oil, and lightly sauté the garlic while stirring. If it starts to brown, add a splash of vinegar.

Step 4

Add the onion, carrot, and celery. Sauté until nearly cooked (when the vegetables are still crisp but no longer raw) for about ten minutes, adding a little vinegar as needed.

Step 5

Add thyme, bay leaf, raisins, dried apricots, and prunes, stir, and increase the heat. Pour in the wine and let the alcohol evaporate, then add the remaining vinegar, followed by the broth after five minutes. Bring to a boil, reduce the heat, and simmer for ten minutes.

Step 6

Submerge the thighs in the resulting marinade. Bring to a boil, turn off the heat, and cover tightly. The escabeche will be ready when it cools to room temperature.