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Chicken Escabeche, chicken thighs with sour sauce and fresh vegetables
Chicken Escabeche with carrots and onions

Chicken escabeche

Author: Flavelo
Recipes Main Courses
Escabeche is an ancient preservation technique where fried meat is matured in an acidic marinade. In this vinegary-spicy broth, the chicken not only becomes preserved but its fibres relax and absorb the aromas. Although it can be eaten warm, the real flavour explosion happens the next day, once the cold meat and marinade have melded.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Spanish / Latin American

Ingredients

Equipment Needed

  • Deep pan with lid
  • Glass bowl for storage

Instructions

1 ✓

Salt the chicken thighs. Heat the oil over medium heat and fry the thighs skin-side down until golden brown and crispy. Flip, fry for another 2 minutes, then remove.

Tip: The skin fat renders out, providing the base flavour of the dish. Do not move it, let it brown (Maillard reaction).
2 ✓

In the remaining fat, sauté the onion, garlic, carrot, and pepper. Just until the onion is translucent; they should remain crunchy.

Tip: If you overcook the vegetables, they will disintegrate in the vinegary broth.
3 ✓

Pour in the vinegar and water. Add the bay leaves, peppercorns, and cumin. Bring to a boil and scrape the browned bits off the bottom of the pan.

Tip: 'Deglazing' gives the sauce depth.
4 ✓

Return the chicken to the liquid (skin side up so it doesn't get completely soggy). Cover and simmer on low heat for 20-25 minutes until the meat is cooked through.

Tip: Steaming is gentle, keeping the meat juicy.
5 ✓

Remove from heat and let stand for at least 15 minutes before serving. Even better served cold.

Tip: During cooling, the meat fibres 'draw back' moisture and flavoured juices (Absorption).

Recipe FAQ

Why does it need to rest?
Acid needs time to penetrate deeper layers of meat and 'pre-cook' (denature) the proteins.
It's too sour. What should I do?
Add a little sugar or honey to balance it, or dilute with water/stock.

Ingredients

  • 4 whole Chicken thighs (skin-on)
  • 2 whole Onions (sliced)
  • 4 cloves Garlic (sliced)
  • 2 whole Carrots (sliced into rounds)
  • 1 whole Green pepper (sliced)
  • 4 tbsp Olive oil
  • 100 ml White wine vinegar (or cider vinegar)
  • 200 ml Water or chicken stock
  • 2 whole Bay leaves
  • 1 tsp Salt
  • 10 whole Whole black peppercorns
  • 0.5 tsp Whole cumin seeds
  • 200 g Rice (for serving)