Pollo en Escabeche
Escabeche de Pollo is a classic Spanish dish of tangy and rich chicken braised in a combination of olive oil, vinegar, and wine with aromatics for a deeply flavorful, make-ahead-friendly meal.
Servings: 8
Ingredients
- 2 pounds bone-in, skin-on chicken thighs and drumsticks
- Kosher salt
- Black pepper
- 1 cup Extra virgin olive oil
- 1 Spanish or yellow onion, sliced
- 3 carrots, sliced into 1/4-inch rounds
- 4 garlic cloves, thinly sliced
- 1 cup white wine vinegar or apple cider vinegar
- 1 cup dry white wine or chicken stock
- 1 teaspoon sugar
- 1 sprig sprig fresh rosemary
- 2 bay leaves
Instructions
- Season and brown the chicken. Season the chicken all over with salt and pepper. Heat about 1/4 cup of the olive oil in a large skillet over medium-high heat. Brown the chicken on both sides, about 3 to 4 minutes per side. The chicken does not need to be fully cooked at this point. Transfer to a plate.
- Cook the vegetables. Reduce the heat to medium. Add about 3/4 cup more olive oil, onions, and carrots. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Braise the chicken. Add the vinegar, wine or stock, and sugar. Use a wooden spoon to loosen any browned bits stuck to the bottom of the pan, incorporating them into the liquid. Return the chicken to the pan along with any juices on the plate. Add a sprig of fresh rosemary and 2 bay leaves.
- Finish cooking: Bring the sauce to a boil, then reduce the heat to low to maintain a gentle simmer. Cook, covered with the lid slightly ajar, until the chicken is tender, 30 to 35 minutes. Chicken thighs and drumsticks are cooked through and the most tender when the internal temperature registers between 190°F and 195°F on an instant-read thermometer.
- Serve or chill overnight. Serve right away, or to let it marinate overnight, cool the escabeche to room temperature. You can accelerate the process by placing the pan in a larger tray of ice water. Transfer it to an airtight container, ensuring the chicken is submerged in the sauce. Store in the refrigerator overnight. Serve cold or hot.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Note: The escabeche sauce may gel in the fridge. You can warm it on the stovetop or in the microwave to make it liquid again.
- Use boneless, skinless chicken. You can use this escabeche method to cook any cut of chicken by varying the cooking time. If using boneless chicken thighs or breasts, start checking for doneness after 15 minutes. Chicken breast should register 165°F on an instant-read thermometer.
- Instead of wine, try it with dry hard cider. In northern Spain, they often cook with hard cider instead of wine. Substitute apple cider vinegar for the white wine vinegar and a dry hard cider for the wine.
- Add Spanish paprika. To add sweet smokiness, add a teaspoon of smoked Spanish paprika at the same time as the garlic.
Nutrition
Calories: 426.4kcal | Carbohydrates: 5.5g | Protein: 11.1g | Fat: 37.4g | Saturated Fat: 6.6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 60.1mg | Sodium: 75.3mg | Potassium: 264mg | Fiber: 0.9g | Sugar: 2.5g | Vitamin A: 3883.3IU | Vitamin C: 3.1mg | Calcium: 24.4mg | Iron: 1mg
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