Best 4 Chicken Escabeche Recipes
Journey into the delectable realm of chicken escabeche, a Spanish culinary masterpiece that tantalizes taste buds with its exquisite flavors. This delectable dish showcases tender chicken marinated in a flavorful concoction of vinegar, spices, and herbs, then gently simmered until fall-off-the-bone perfection. As the chicken simmers, it absorbs the vibrant essence of the marinade, resulting in a symphony of tangy, savory, and aromatic notes. The chicken escabeche experience is further elevated by the accompanying recipes, each adding a unique dimension to this classic dish:
- **Chicken Escabeche with Roasted Vegetables:** This vibrant recipe pairs tender chicken escabeche with an array of roasted vegetables, creating a colorful and nutritious main course. The medley of roasted carrots, potatoes, onions, and bell peppers adds a delightful sweetness and earthy flavor to the dish, creating a harmonious blend of textures and flavors.
- **Chicken Escabeche Empanadas:** These delightful empanadas encapsulate the essence of chicken escabeche in a golden, flaky pastry. The savory filling of tender chicken, tangy escabeche sauce, and aromatic spices is encased in a crispy crust, making each bite a burst of flavor.
- **Chicken Escabeche Salad:** For a lighter and refreshing take on chicken escabeche, this salad combines succulent chicken, crisp greens, and a zesty escabeche dressing. The tangy dressing, made from vinegar, olive oil, and herbs, adds a vibrant flavor to the salad, while the tender chicken and crisp greens provide a satisfying textural contrast.
- **Chicken Escabeche Tacos:** These tacos offer a fun and flavorful way to enjoy chicken escabeche. Tender escabeche chicken is nestled in warm tortillas, topped with a vibrant escabeche sauce, and garnished with fresh cilantro and crumbled queso fresco. With each bite, you'll experience a harmonious blend of tangy, savory, and spicy flavors.
CHICKEN ESCABECHE
Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal. This is delicious served over rice or quinoa. This dish can be served immediately but it is even better if served at room temperature after the flavors have had some time to meld.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 19.2 g, Cholesterol 107.8 mg, Fat 26.2 g, Fiber 3.5 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 721.3 mg, Sugar 6.9 g
CHICKEN ESCABèCHE
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
Categories Bon Appétit Dinner Chicken Soup/Stew Chile Pepper Raisin Mint
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn't taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
- Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8-12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they're done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
- Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10-15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10-15 minutes, then top with mint.
CHICKEN ESCABECHE
Traditionally, an escabeche preparation involves marinating a protein overnight. This quicker version is just as flavor-packed as the classic kind without all the waiting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over high. Season chicken with salt and pepper. Cook chicken, skin side down, until browned and crisp, 4 minutes. Flip and cook 2 minutes. Transfer to a rimmed baking sheet, skin side up. Bake until chicken is cooked through, 20 minutes.
- Meanwhile, wipe out skillet and heat 1 tablespoon oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add vinegar, broth, and currants; bring to a boil. Reduce to a simmer and cook until liquid reduces by three-quarters, 12 minutes. Stir in almonds, and orange segments and juice. Spoon sauce over chicken and serve.
Nutrition Facts : Calories 622 g, Fat 29 g, Fiber 6 g, Protein 59 g
ESCABECHE HOT AND SOUR CHICKEN SOUP
Make and share this Escabeche Hot and Sour Chicken Soup recipe from Food.com.
Provided by PanNan
Categories Poultry
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the water in large pot to boil.
- Salt and pepper the chicken pieces and brown in large fry pan. Pour off rendered fat and add chicken to boiling water and cook for 10-15 minutes.
- Add chiles, oregano, garlic, salt and pepper and turn down heat. Simmer for five to ten minutes.
- Add vegetables and vinegar. Simmer for ten minutes. or until vegetables are tender and serve.
Tips:
- Choose the right chicken pieces. Bone-in, skin-on chicken thighs or drumsticks work best in this dish, as they will hold up well to the cooking process and develop a crispy, flavorful skin.
- Use a well-seasoned cast iron skillet or Dutch oven. This will help to develop a rich, golden brown crust on the chicken and vegetables.
- Don't overcrowd the pan. If you try to cook too much chicken at once, it will not brown properly and will end up stewing in its own juices.
- Be patient when browning the chicken. It may take a few minutes to get a nice, even crust. Don't rush the process, or you will end up with undercooked chicken.
- Don't skip the vinegar marinade. This step is essential for developing the escabeche's characteristic tangy flavor.
- Use a variety of vegetables in your escabeche. Common vegetables used in this dish include onions, carrots, bell peppers, and olives.
- Serve the escabeche warm or at room temperature. It can be enjoyed as a main course or as a side dish.
Conclusion:
Chicken escabeche is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a good option for a quick and easy weeknight meal. With its tangy, flavorful sauce and tender chicken, this dish is sure to be a hit at your next gathering.
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