Chicken In Tangy Escabeche Recipe
I absolutely love this Chicken in Escabeche recipe because it perfectly balances tangy and savory flavors with the aromatic blend of wine, vinegar, and spices, making every bite a delightful experience. Plus, the vibrant colors and freshness of the veggies make me feel like I’m enjoying a gourmet meal right at home!
I create dishes that blend colorful flavors with nutritional benefits. Take my Chicken in Tangy Escabeche.
It features tender chicken breasts simmered in a tangy blending marinade of white wine vinegar, white wine, and chicken broth. Then there are the bell peppers (at least two kinds), the carrots, and the somewhat astonishing amount of garlic.
Plus, that good-for-you golden goodness that’s also good for your mental and emotional health. But wait—there’s more!
Ingredients
Chicken Breasts:
Rich in protein, largely free of fat, with few calories.
White Wine Vinegar:
Provides a sharp, piquant taste.
\n\nVery useful in balancing flavors and in the overall enhancement of food.
Especially good for undesirable undertones.
Olive Oil:
Providing a smooth texture and taste, heart-healthy fats.
Onion:
Imparts rich flavor, delivers antioxidants, and provides fiber.
Garlic:
Provides strong taste and is full of healing qualities.
Bell Peppers:
Rich vitamin C, contributes sweetness and adds color.
Carrot:
Yields a sweet flavor, rich in beta-carotene and fiber.
Paprika:
Imparts pleasant warmth and a sweet-smoky flavor.
Parsley:
Garnish that is packed with vitamins A, C, and K.
Ingredient Quantities
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup white wine vinegar
- 1/2 cup white wine
- 1 cup chicken broth
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, thinly sliced
- 10 black peppercorns
- 2 bay leaves
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon sugar
- 2 tablespoons chopped fresh parsley
Instructions
1. Salt and pepper the chicken breasts on both sides.
2. In a spacious frying pan, warm the olive oil over a medium to high flame. Place the chicken breasts in the pan and allow them to fry until they have developed a golden brown crust on both sides, approximately 3 to 4 minutes per side. Take the chicken out of the pan and place it on a plate to cool.
3. In the skillet, add the onion, garlic, and red and green bell peppers. Sauté for about 5 minutes until the vegetables begin to soften. Add the carrot slices and continue to cook for about another 5 minutes.
4. Add the white wine vinegar and white wine to the pan; stir to deglaze and incorporate any caramelized bits stuck to the bottom.
5. Incorporate the chicken stock, black peppercorns, bay leaves, paprika, sugar, and a slight sprinkle of salt into the mixture. Stir to amalgamate the ingredients.
6. Put the chicken breasts back in the skillet, tucking them into the mixture of vegetables and liquid.
7. Simmer the mixture. Reduce the heat. Cover and let simmer for 25-30 minutes. Until the chicken is cooked through and tender.
8. If you prefer, you can add more sugar, salt, or pepper to the mixture to adjust the flavor. Adjusting the basic flavor is essential!
9. Transfer the chicken breasts to a serving platter and ladle the vegetables and sauce over the top.
10. Before serving, sprinkle with parsley that has been freshly chopped. Enjoy the tangy and flavorful Chicken in Escabeche!
Equipment Needed
1. Frying pan (spacious)
2. Knife
3. Cutting board
4. Plate
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Skillet lid
9. Serving platter
10. Ladle
FAQ
- What is escabeche?Escabeche is a time-honored dish whereby either meat or fish is first marinated and then cooked in an acidic mixture that often involves vinegar along with a medley of spices.
- Can I use chicken thighs instead of breasts?You can absolutely use chicken thighs. Just allow a little extra time for cooking, since they might need a bit longer than the breast to cook through.
- Is it necessary to use white wine in the recipe?Though chicken broth is a perfectly suitable base for risotto, it can be made more complexly flavored, which is a good thing for the finished dish. One way to do that is to simmer the broth with umami-rich ingredients like dried porcini mushrooms and seaweed. A second way is to finish the risotto with creamy goat cheese.
- Is there a substitute for white wine vinegar?An alternative is apple cider vinegar, which might change the flavor profile a bit.
- How long should I marinate the chicken?Although not essential, allowing the chicken to soak in the mixture for several hours or overnight can amplify the taste.
- Can I make this dish in advance?Indeed, the tastes get better with time, which means you can cook this the day before and then just reheat it to serve.
- What can I serve with chicken in tangy escabeche?It goes great with rice, crusty bread, or roasted potatoes to soak up the delightful sauce.
Substitutions and Variations
2 tablespoons olive oil — Vegetable oil or avocado oil can be used instead.
1 cup white wine vinegar — Can be substituted with apple cider vinegar or rice vinegar for a different, slightly more tangy flavor.
1/2 cup white wine—can be replaced with chicken broth or apple juice to make a non-alcoholic version.
1 large onion, cut into thin slices — For a milder flavor, you can use shallots or leeks.
Two cloves of minced garlic can be substituted with half a teaspoon of garlic powder.
Pro Tips
1. Pound the Chicken: Before cooking, consider pounding the chicken breasts to an even thickness to promote more uniform cooking and prevent them from drying out.
2. Marinate for Extra Flavor: If time permits, marinate the chicken in half the wine and vinegar mixture for about an hour before cooking. This can enhance the flavor and tenderness of the chicken.
3. Preheat the Pan: Ensure the pan is sufficiently hot before adding the chicken to achieve a nice sear and develop a flavorful crust.
4. Balance the Acidity: Taste the sauce before simmering the chicken. If it’s too acidic, add a bit more sugar or a touch of honey to balance the flavors.
5. Rest the Chicken: After cooking, let the chicken rest for a few minutes before slicing. This helps the juices redistribute throughout the meat, keeping it moist and tender.
Chicken In Tangy Escabeche Recipe
My favorite Chicken In Tangy Escabeche Recipe
Equipment Needed:
1. Frying pan (spacious)
2. Knife
3. Cutting board
4. Plate
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Skillet lid
9. Serving platter
10. Ladle
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup white wine vinegar
- 1/2 cup white wine
- 1 cup chicken broth
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, thinly sliced
- 10 black peppercorns
- 2 bay leaves
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon sugar
- 2 tablespoons chopped fresh parsley
Instructions:
1. Salt and pepper the chicken breasts on both sides.
2. In a spacious frying pan, warm the olive oil over a medium to high flame. Place the chicken breasts in the pan and allow them to fry until they have developed a golden brown crust on both sides, approximately 3 to 4 minutes per side. Take the chicken out of the pan and place it on a plate to cool.
3. In the skillet, add the onion, garlic, and red and green bell peppers. Sauté for about 5 minutes until the vegetables begin to soften. Add the carrot slices and continue to cook for about another 5 minutes.
4. Add the white wine vinegar and white wine to the pan; stir to deglaze and incorporate any caramelized bits stuck to the bottom.
5. Incorporate the chicken stock, black peppercorns, bay leaves, paprika, sugar, and a slight sprinkle of salt into the mixture. Stir to amalgamate the ingredients.
6. Put the chicken breasts back in the skillet, tucking them into the mixture of vegetables and liquid.
7. Simmer the mixture. Reduce the heat. Cover and let simmer for 25-30 minutes. Until the chicken is cooked through and tender.
8. If you prefer, you can add more sugar, salt, or pepper to the mixture to adjust the flavor. Adjusting the basic flavor is essential!
9. Transfer the chicken breasts to a serving platter and ladle the vegetables and sauce over the top.
10. Before serving, sprinkle with parsley that has been freshly chopped. Enjoy the tangy and flavorful Chicken in Escabeche!
