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Pollo en Escabeche
A flavorful Puerto Rican dish of chicken stewed in a tangy, vinegary marinade with onions, garlic, peppers, and cilantro. It's often served cold or at room temperature, making it a great make-ahead dish.
🧂 Ingrédients
- 3 lbs Chicken pieces(bone-in, skin-on (thighs and drumsticks recommended))
- 2 tbsp Olive oil
- 2 large Onions(thinly sliced)
- 2 medium Bell peppers(any color, thinly sliced)
- 6 cloves Garlic(thinly sliced)
- 1 cup White wine vinegar
- 1/2 cup Dry white wine
- 1/2 cup Water
- 2 tbsp Capers(drained)
- 1/4 cup Green olives(pitted and sliced)
- 2 Bay leaves
- 1 tsp Whole peppercorns
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and black pepper.
💡 Conseils de pro: Ensuring the chicken is dry helps it brown better. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides until golden. Work in batches if necessary to avoid overcrowding the pot. Remove chicken and set aside.
⏱️ 10 minutes💡 Conseils de pro: Browning the chicken adds depth of flavor. - 3
Add the sliced onions and bell peppers to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 minutes - 4
Add the sliced garlic and cook for 1 minute until fragrant. Stir in the white wine vinegar, white wine, water, capers, olives, bay leaves, and peppercorns.
💡 Conseils de pro: The vinegar and wine create the tangy escabeche marinade. - 5
Return the browned chicken to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.
⏱️ 35 minutes💡 Conseils de pro: The chicken should be cooked to an internal temperature of 165°F (74°C). - 6
Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Let the chicken cool in the marinade for at least 30 minutes before serving. It can be served warm, at room temperature, or chilled.
💡 Conseils de pro: The flavor improves as it sits. This dish is excellent made a day ahead. - 7
Garnish with fresh chopped cilantro before serving.
💡 Conseils de pro: Fresh cilantro adds a bright, herbaceous finish.
💡 Conseils de pro
- ✓This dish is best served at room temperature or chilled, allowing the flavors to meld.
- ✓You can use chicken breasts, but thighs and drumsticks are more traditional and stay moister.
- ✓Adjust the amount of vinegar to your preference for tanginess.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like carrots or celery.
- Include a pinch of red pepper flakes for a touch of heat.
- Use different types of vinegar, such as apple cider vinegar, for a slightly different flavor profile.