👨‍🍳 Instruktioner

1. 1

   Pat the chicken pieces dry with paper towels and season generously with salt and black pepper.

   💡 Proffstips: Ensuring the chicken is dry helps it brown better.
2. 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

   💡 Proffstips: Browning the chicken adds depth of flavor.
3. 3

   Add the sliced onions and bell peppers to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.

   ⏱️ 10 minutes
4. 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.

   💡 Proffstips: The vinegar and wine create the tangy escabeche marinade.
5. 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

   💡 Proffstips: The chicken should be cooked to an internal temperature of 165°F (74°C).
6. 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.

   💡 Proffstips: The flavor improves as it sits. This dish is excellent made a day ahead.
7. 7

   Garnish with fresh chopped cilantro before serving.

   💡 Proffstips: Fresh cilantro adds a bright, herbaceous finish.