Escabeche is basically a dish made from fish. Well, yeah! the fun fact: It is the traditional dish of Spain and people prefer marinating it for about twenty-four hours and don’t even serve it warm. Weird, right? But I have a slightly different version of this dish for you guys which doesn’t have fish, but chicken (Yay!) and it’s served warm. So, let’s get our aprons out and start with this Chicken Escabeche recipe already!
Chicken Escabeche Recipe
- Four teaspoons of oil, preferably olive oil (divided into two)
- Chicken breasts (with bone)
- Black pepper (fresh and skinned, about half a teaspoon)
- Onion, sliced (thinly and about two full cups)
- Carrots, sliced (thinly and about one full cup)
- Bell pepper (sliced and about one and a half cup)
- Garlic (at least six cloves)
- Broth (one-fourth of a cup)
- Thyme (dried)
- Cloves (whole each of about three inches)
- Cinnamon sticks
- Jalapeno pepper (sliced and drained)
- First off, take a large pan and place it on your stove. Now, turn the heat on and set the level at medium. Medium-high is the best when you’re cooking meat. I just love how the meat is all browned up and looks yum.
- When you see that the pan is a little heated up, add just two spoons of oil in it (of course tablespoon) and allow it to smoke. Meanwhile, let’s do the fun task that is seasoning!
- Sprinkling some black pepper (about 1/4 teaspoon to be specific) on your marinated chicken, add some salt (according to your liking) I don’t like it too salty though. On tips on marinating the chicken, refer to my another recipe here.
- Once the oil is at an optimal level of heat, put the chicken into the pan very carefully and cook for at least five minutes (per side which means ten minutes minimum). What I do is just cook until it gets the “color”. You will see that it browns up properly and once that’s achieved, voila! turn off the stove and remove the pan.
- Take out the chicken in a bowl. I know it looks pretty amazing but putting that aside for a while, take a paper towel and wipe the inside of your pan. Now, place it on the stove again and turn it on at medium heat.
- So, once again add some oil after a minute or two and let it heat up. Until then, chop some vegetables like onions, carrots and bell pepper.
- Well, I personally like such vibrant colors in my food. So, I always add these seasoning addons. Now, toss these chopped onions, carrots, bell pepper (do not add all the bell pepper right now), and garlic into the pan.
- It’s important that you keep stroking while they fry. After a minute or so, add the remaining bell pepper to the old batch and do not change the level of heat at all. Cook for about five to six minutes or until you feel that the vegetables are crispy. Don’t take it lightly people! Crispiness is heaven, you’ll realize this once you’re done with the whole thing.
- When it’s broth, choose your favorite one and add it to the pan too. Well, if you want to make your own, then my broth recipe might save you some time.
- Now pour some vinegar and add the four flavoring ingredients i.e. thyme, cloves, cinnamon sticks and jalapeno pepper.
- Let this mixture boil and once again, put in that delicious looking chicken.
- Now is the time to finally reduce the heat to low and let the dish cook slowly. It would take about twenty minutes for the vegetables to get tender and absorb the broth. I can’t already wait and I bet you guys too.
- Finally, turn the stove off and remove all the extra spices like cloves. I usually add extra jalapeno on top for seasoning which gives this Chicken Escabeche recipe an added relish!