Chicken Escabeche

🛒 Ingredients

• Chicken Thigh, boneless, skinless 140 g · 164 kcal
• Olive Oil 15 g · 135 kcal
• Yellow Onion 60 g · 24 kcal
• Garlic Cloves 8 g · 12 kcal
• Carrot 40 g · 16 kcal
• Red Bell Pepper 40 g · 12 kcal
• White Vinegar 60 g · 12 kcal
• Chicken Broth, low sodium 80 g · 8 kcal
• Smoked Paprika 4 g · 12 kcal
• Bay Leaf 1 g · 0 kcal
• Dried Oregano 1 g · 0 kcal
• Black Peppercorns 1 g · 4 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large pan or Dutch oven over medium-high heat. Sear the chicken thighs until golden brown on all sides, then remove and set aside.
3. In the same pan, add onions, carrots, and bell peppers. Sauté for 5-7 minutes until softened, then add minced garlic and smoked paprika, cooking for another minute until fragrant.
4. Pour in white vinegar and chicken broth, scraping up any browned bits from the bottom of the pan. Add bay leaf, dried oregano, and black peppercorns.
5. Return the seared chicken thighs to the pan, ensuring they are partially submerged in the liquid. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is tender and cooked through.
6. Remove bay leaf and peppercorns before serving. Adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with fresh chopped parsley.