Pollo en Escabeche- Chicken in a Spiced Vinegar Broth
Savory, tangy chicken with peppers in a zesty vinegar chicken broth!
Servings 4 Servings
Ingredients
- 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
Instructions
- 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.
Notes
Notes: if you prefer a more mild vinegar flavor, add less vinegar and more broth.
RICE RECIPE
Oaxacan Style Rice
1 cup long grain rice
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.
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.