Are you ready to dive into a delicious world of flavors? Today, we’re making Escabeche de Pollo, a traditional Chicken in Vinegar Sauce that is loved by many! This recipe comes from Latin American cuisine, where it’s celebrated for its unique blend of tangy and savory flavors. One of the reasons this dish is so popular is because it’s not just tasty; it also has a rich history. Originally, escabeche was a way to preserve food before refrigeration was invented. Today, it’s enjoyed fresh and is a favorite for family dinners and special occasions.

What makes Escabeche de Pollo appealing is its versatility. It can be served warm or cold, making it perfect for any meal. So, gather your ingredients and let’s bring this hearty dish to your kitchen!

Ingredients

Ingredient Quantity
Chicken thighs or drumsticks 1.5 lbs
Olive oil 2 tablespoons
Onion, sliced 1 medium
Garlic cloves, minced 3
Bell peppers (red and green), sliced 1 of each
Vinegar (white or apple cider) 1 cup
Water 1 cup
Bay leaves 2
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Oregano 1 teaspoon
Red pepper flakes (optional) 1/4 teaspoon

Step-by-Step Instructions

  1. Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry using paper towels.
  2. Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
  3. Sauté the Vegetables: In the same skillet, add the sliced onion and garlic, cooking for about 2 minutes until soft. Then, add the bell peppers and sauté for another 3-4 minutes.
  4. Add Vinegar and Water: Pour in the vinegar and water, stirring to combine. Return the browned chicken to the skillet.
  5. Season the Dish: Add bay leaves, salt, black pepper, oregano, and red pepper flakes (if using). Stir everything together.
  6. Simmer: Reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes. This allows the flavors to meld beautifully.
  7. Serve: Once cooked, you can serve Escabeche de Pollo warm or let it cool and enjoy it as a cold dish. It pairs well with rice or crusty bread.

Nutritional Information

Nutrient Amount Daily Value (%)
Calories 320 16%
Protein 26g 52%
Carbohydrates 8g 3%
Fats 20g 31%
Sodium 400mg 17%
Fiber 1g 4%

Tips and Tricks

  • Customize Your Veggies: Feel free to add your favorite vegetables. Carrots and zucchini work well!
  • Marinate for Extra Flavor: For more depth of flavor, marinate the chicken in vinegar and seasonings for a few hours before cooking.
  • Use Leftovers: This dish tastes even better the next day, making it perfect for meal prep.
  • Avoid Overcooking: Make sure not to overcook the chicken to keep it juicy and tender.

FAQs

What is Escabeche de Pollo?

Escabeche de Pollo is a traditional Latin American dish made of chicken cooked in a tangy vinegar sauce with vegetables.

Can I use other types of meat?

Yes! You can replace chicken with other meats like pork or fish for a different flavor experience.

How long does it last in the fridge?

This dish can last in the refrigerator for up to 3-4 days when stored in an airtight container.

Can I serve this dish cold?

Absolutely! Escabeche de Pollo is delicious served cold, making it a great option for summer picnics.

What can I serve with Escabeche de Pollo?

It’s fantastic served with rice, crusty bread, or even over a fresh salad.

Is this recipe spicy?

The level of spice depends on the amount of red pepper flakes you use. Feel free to adjust it to your taste!

Can I make it ahead of time?

Yes! It’s actually recommended to make it a day ahead so the flavors can fully develop.

What kind of vinegar should I use?

You can use white vinegar or apple cider vinegar, depending on your preference. Each adds a unique flavor!

What if I don’t have a skillet?

You can use a large pot instead. Just make sure it has a lid for simmering.

Can I freeze Escabeche de Pollo?

Yes! You can freeze it for up to 2-3 months. Just make sure to cool it completely before freezing.