Chicken Escabeche
Description
Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal.
Ingredients
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3 tablespoons extra-virgin olive oil
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12 1/2 ounces skinless, boneless chicken breast halves
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3 1/2 ounces carrots, julienned
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3 1/2 ounces white onion, thinly sliced
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3 1/2 ounces red onion, thinly sliced
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2 bay leaves
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1 clove garlic, minced
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1 teaspoon ground black pepper
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1/2 teaspoon salt
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1/4 cup red wine vinegar
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1/4 cup dry white wine
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1/4 cup water
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1 teaspoon achiote powder
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1/2 teaspoon cayenne pepper
Directions
1
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.
2
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.