Chicken Escabeche
4 servings
50 minutes
Escabeche made from chicken is a flavorful dish of Latin American cuisine with a rich history. Originally from Spanish cuisine, it gained new nuances in the New World thanks to local ingredients. Chicken thighs are infused with a fragrant marinade of red wine vinegar, wine, and aromatic herbs, giving the dish a rich taste with pleasant acidity. The combination of sweet notes from raisins, apricots, and prunes with spicy accents of chili pepper, garlic, and thyme creates a harmony of flavors. The dish is served chilled, making it perfect for warm weather. Escabeche is suitable for both everyday dinners and festive tables, surprising guests with its rich bouquet of aromas.
1
Chop the onion, garlic, celery, and chili pepper. Grate the carrot on a coarse grater.
- Onion: 1 head
- Garlic: 2 cloves
- Celery stalk: 2 pieces
- Chili pepper: 1 piece
- Carrot: 2 pieces
2
Season the thighs with salt and pepper. Heat a large skillet and place them skin-side down. Fry until almost cooked (the skin should turn brown). Then flip them over, frying for two minutes or a bit longer depending on the thickness of the pieces. Transfer to another dish and cover.
- Chicken thighs: 1 kg
- Salt: to taste
- Ground black pepper: to taste
3
Drain the fat rendered from the skin, reduce the heat, add olive oil, and sauté the garlic briefly while stirring. If it starts to burn, add some vinegar.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Red wine vinegar: 250 ml
4
Add onion, carrot, and celery. Fry until almost done (when the vegetables are still crunchy but not raw) for about ten minutes, adding a little vinegar.
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Red wine vinegar: 250 ml
5
Add thyme, bay leaf, raisins, dried apricots, prunes, mix and increase the heat. Pour in the wine, let the alcohol evaporate, add the remaining vinegar, and after five minutes, the broth. Bring to a boil, reduce the heat, and cook for ten minutes.
- Thyme: 3 stems
- Bay leaf: 1 piece
- Raisin: 30 g
- Dried apricots: 10 pieces
- Prunes: 10 pieces
- Red dry wine: 250 ml
- Red wine vinegar: 250 ml
- Chicken broth: 250 ml
6
Submerge the thighs in the marinade. Bring to a boil, turn off the heat, and cover tightly. Escabeche will be ready when it cools to room temperature.
- Chicken thighs: 1 kg