Chicken Escabeche

🛒 Ingredients

• Boneless, skinless chicken thighs 800 g · 1040 kcal
• Olive oil 55 g · 495 kcal
• Yellow onions, sliced 300 g · 120 kcal
• Garlic, minced 30 g · 45 kcal
• Carrots, sliced into rounds 200 g · 82 kcal
• Red bell pepper, sliced 200 g · 62 kcal
• White wine vinegar 240 g · 43 kcal
• Chicken broth 480 g · 48 kcal
• Bay leaves 2 g · 0 kcal
• Black peppercorns 2 g · 0 kcal
• Dried oregano 1 g · 0 kcal
• Ground cumin 1 g · 0 kcal
• Fresh parsley, chopped, for garnish 10 g · 4 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry with paper towels and season generously with salt and black pepper on all sides.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat; sear chicken until golden brown on all sides, then remove and set aside.
3. Add onions, carrots, and bell pepper to the pot, cooking until softened, about 8-10 minutes. Stir in garlic and cook for another minute until fragrant.
4. Pour in white wine vinegar and chicken broth, scraping up any browned bits from the bottom of the pot. Add bay leaves, peppercorns, oregano, and cumin.
5. Return chicken to the pot, ensuring it is mostly submerged in the liquid. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through and tender.
6. Remove from heat and let the escabeche cool down to room temperature, allowing the flavors to meld. This dish is traditionally served cold or at room temperature.
7. Serve garnished with fresh chopped parsley. It pairs well with boiled potatoes, white rice, or a fresh green salad.