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Escabeche with olives, with chicken, carrots and spices
Mouth-watering escabeche, served with chicken and olives

Spanish chicken escabeche with olives

Author: Flavelo
Recipes Main Courses
Escabeche (pronounced es-ka-bet-chay) was originally a preservation method: fried meat was left to cool in a hot vinegar marinade, keeping it good for weeks without refrigeration. Today, we make it for the flavour. The sour, spicy liquid permeates the meat, tenderising the fibres, while olives provide a salty contrast. This dish is a true 'next-day' meal: the longer it sits in the marinade, the tastier it gets. Best served cold or at room temperature as a hearty salad or starter.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Mediterranean (Spanish)

Ingredients

Equipment Needed

  • Frying pan
  • Chopping board
  • Deep dish for marinating/serving

Instructions

1 ✓

Cut the chicken into large bite-sized pieces, season with salt and pepper. Heat oil in the pan and brown the meat quickly until it gets a golden crust but isn't fully cooked inside. Remove to a bowl.

Tip: The crust gives the flavour, don't steam it, fry it!
2 ✓

In the remaining oil (add more if needed), fry the sliced carrots, sliced onion, and whole garlic cloves.

Tip: Vegetables should remain 'al dente' (firm to bite), don't boil them to mush.
3 ✓

Add the spices: bay leaf, cumin, peppercorns. Stir until fragrant.

Tip: Fat-soluble aroma compounds are released at this stage.
4 ✓

Pour in the white wine vinegar and about 100ml water. Bring the marinade to a boil.

Tip: If you find the vinegar scent too strong, soften with a pinch of sugar.
5 ✓

Return the meat and add the olives. Cover and simmer on low heat for 10-15 minutes until meat is fully tender.

Tip: The meat absorbs the sour-spicy juices.
6 ✓

Remove from heat. Let cool in its own juice, then refrigerate for a few hours (or overnight). Serve sprinkled with fresh herbs.

Tip: During resting, the meat structure 'relaxes' and locks in moisture.

Recipe FAQ

It turned out too sour.
Vinegar strength varies by brand. If too strong, balance it with a little sugar or water dilution.
Can I eat it warm?
Of course, but the classic escabeche experience is best cold, when the juices jelly slightly.

Ingredients

  • 500 g Chicken breast or boned thigh
  • 100 g Green olives (pitted)
  • 1 head Onion
  • 3 cloves Garlic
  • 100 ml Quality white wine vinegar
  • 3 tbsp Olive oil
  • 2 pcs Carrots
  • 1 tsp Whole cumin (or caraway)
  • 1 tsp Salt
  • 0.5 tsp Whole black peppercorns (or ground)
  • 2 pcs Bay leaves
  • 1 bunch Fresh Coriander or Parsley