Chicken In Escabeche

5 from 1 vote

This dish is served at room temperature so it’s a great make-ahead meal. Chicken breasts become full of flavor from the softened vegetables, garlic, herbs, vinegar, and broth. Add jalapeños for spice or leave the out altogether for a nightshade-free Mexican meal. Adapted from Rick Bayless.

Course Main Course

Cuisine Latin American, Mexican

Keyword Chicken, dairy-free, egg-free, Latin American, main, mexican, nightshade-free, nut-free

Prep Time 15

Cook Time 30

Resting Time 1

Total Time 2

Servings

Calories 327kcal

Author Jenny Ross

Ingredients

3 tablespoons olive oil
1 white onion sliced thin
3 garlic cloves peeled and halved
1 carrot
1/2 cup shiitake sliced thin
1 1/2 cups chicken broth
2 tablespoons apple cider vinegar
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 inch piece cinnamon
1/8 teaspoon fresh ground black pepper
2 bay leaves
2 whole cloves
3 pickled jalapeños stems removed and thinly sliced, omit for nightshade-free
1/2 teaspoon salt and more to taste
24 ounces boneless, skinless chicken breasts 4 breast halves, 6 ounces each

Get Recipe Ingredients

Instructions

Heat 2 tablespoons oil in a large pan over medium-high heat. Add the onions and carrots and a pinch of salt and cook until they soften but do not brown, about 5 minutes. Add the garlic and cook until fragrant, another minute. Add the mushrooms, broth, vinegar, thyme, marjoram, cinnamon, pepper, bay, and cloves. Cover and simmer over low heat, stirring occasionally for about 30 minutes. Remove from heat and stir in jalapeños and 1/2 teaspoon salt. Pour into an 8x8-inch glass baking dish and wipe skillet clean for cooking chicken.
Season the chicken with salt and pepper. Heat the last tablespoon of oil in the same skillet over medium high heat. When shimmering, add the chicken and cook turning every once in a while until the breasts are browned and cooked through, about 10 minutes total.
Place the cooked chicken breasts into the cooked vegetable mixture, pushing them down and between the sauce so that it mostly covers the breasts. Let cool for at least one hour. Serve at room temperature. You can refrigerate the, simply reheat to room temperature before serving.

Nutrition