Pollo en escabeche, chicken in a spiced vinegar broth is delicious! The great thing about this recipe is tasty warm, but can also be served at room temperature with shredded chicken. If peppers are not your thing, add some sliced potatoes or zucchini with the carrots. Either way it will be delicious!
I used to think that vinegar was only for preparing salad dressing!
Then I learned how to prepare homemade pork chorizo and many other dishes where vinegar played a key part. Adobos prepared with dried chiles of various sizes and heat levels typically require a little vinegar to add acidity and flavor.
What other protein works well with this recipe?
Good thing you asked! I have tried this recipe with thin bone on pork chops, firm white fish fillets and shrimp. If using the seafood, I let the broth cook down a little before adding the seafood since it cooks faster. The rice recipe is included in the notes below!
Poblanos, the other green pepper!
Poblanos are most popular for chile relleno recipes, but I use them in so many different ways. I enjoy using them fresh for some recipes and roasted for other recipes. Stewed or sautéed, they add nice pepper flavor to dishes like carne guisada, caldo de papa and flautas de rajas.
I know chicken breast may be the healthier option, but the thigh! Oh!
I used to think that it was always better to choose chicken breast over anything else. I have a few favorite recipes that call for chicken breast, but one must know how to prepare them. There’s nothing worse than dry chicken breast meat. Most days, I opt to place my chicken breast in a simple brine overnight. This will add so much more flavor and moisture. Chicken thighs hold up to longer cooking times and are rarely dry. Definitely more flavorful too!
Don’t be afraid to pull out the spices!
When I stayed with my tia Minerva for a whole month in Mexico, I learned from watching her cook. I noticed that she would use dried thyme and marjoram quite a bit for chicken recipes. I adapted those two spices into my recipes since then. That was over 12 years ago. I use cumin way more than mom ever did, but I don’t add it to everything. I would admit that Mexican cuisine is a fusion of flavors and ingredients influenced by Spanish, French, Lebanese, Asian, African and probably a few more that I may be forgetting. I think it’s beautiful and so delicious!
However you decide to approach a recipe, relax, enjoy the process!
Pollo en Escabeche- Chicken in a Spiced Vinegar Broth
- 4 large boneless, skinless chicken thighs. 2 lbs or 8 smaller chicken thighs
- Salt, to taste
- Pepper, to taste
- 1/4 c Avocado or olive oil
- 1 tsp oregano, crushed
- 1 tsp thyme
- 1 tsp marjoram
- 1 medium white onion sliced into strips
- 3 cloves of garlic. sliced thin
- 3 large jalapeños slice 1 into rings , leave 2 whole
- 1 large poblano sliced into strips
- 2 med. carrots sliced
- 1 1/2 c chicken broth
- 1/2 c white vinegar
- 3 bay leaves
- 1/2 tsp peppercorns
- 2 whole all spice
- Wash the chicken under cold water. Pat dry with paper towels. Season the chicken lightly on both sides with salt and pepper. Set aside. Mix the oregano, thyme and marjoram. Again, season the chicken on both sides with spice blend and set aside.
- In a large, deep skillet, preheat 1/4 cup of oil for 3-4 minutes at medium heat. When ready, sear and brown the chicken for 4 minutes per side. Remove from the skillet.
- To the skillet, add the carrots, poblanos and jalapeños. Saute for 3 minutes. Add the onions and garlic. Sauté for 3 more minutes. Mix in the peppercorns, allspice and bay leaves. Saute for 1 minute. Pour in the broth and vinegar. Stir well to combine. Season with salt, to taste.
- Place the chicken back into the skillet. Cover skillet, reduce heat to below medium and continue cooking for 30 minutes. Internal temperature of chicken should read 165 degrees F. Serve with your favorite rice and warm tortillas.
1 poblano pepper, diced
2 carrots, peeled and diced
1 small white onion, diced
3 cloves of garlic, minced
1 1/2 cups black beans, drained and rinsed
2 cups chicken broth
1/2 teaspoon cumin
Salt and pepper
Canola or olive oil 1. Heat 2 tablespoons of oil to medium heat in a large pan, add the rice and cook for 3 to 4 minutes, until rice becomes aromatic. Add the onion, garlic, poblano, and carrots, stir well and cook for 2 minutes. Add the broth, cumin, 2 tsps. salt, and 1 tsp. pepper. Bring to a boil, cover and reduce heat. Cook for 15 to 20 minutes. let sit for 10 minutes. Add the black beans in, fluff w/ a fork.