Escabeche of Chicken Recipe

Name: Escabeche of Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound chicken, cut in pieces; 4 tablespoons olive oil; 12 large cloves garlic, peeled; 12 peppercorns; 12 small white onions, peeled; 2 carrots, sliced; 3 cups red wine vinegar; 3 bay leaves; 1 cup dry white wine; 3 peppers, red, green and yellow, cut in strips

Servings: persons

1
Brown the chicken pieces in the olive oil over moderate heat, about 7 to 10 minutes.
2
Transfer chicken to a platter and pour off all but I tablespoon of olive oil.
3
To the pan add the garlic, peppercorns, and onions.
4
Cook 4 minutes, then add the carrots, red wine vinegar, bay leaves, and dry white wine.
5
Bring to a boil and simmer 35 to 40 minutes, until vegetables are tender.
6
Add chicken pieces and simmer 3 minutes.
7
Remove pan from heat and add the pepper strips.
8
Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator.
9
Bring the mixture to room temperature before serving.

821

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 3-pound chicken, cut in pieces, 4 tablespoons olive oil, 12 large cloves garlic, peeled, 12 peppercorns, and more.

Yes, Escabeche of Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escabeche of Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions