Marinated chicken

Pollo en escabeche

Now that the heat is here, I want to cook recipes that are perfect for the bottom of the refrigerator, so today I am bringing you a chicken pickle that you can use throughout the week.

What always has a pickle? What is never missing is a fried oil, wine and/or vinegar in addition to the condiments that provide extra flavor and the meat or fish.
To make it easy to bite, I recommend deboning the chicken, so the bite of this dish will be perfect. Dare to add other vegetables and accompany it with rice to have a complete dish. A little pepper, bay leaf and even aromatic herbs will give it that special touch.
Although pickling was a food preservation technique, our goal today is to enjoy a food with a delicious flavor that will make us enjoy once again a recipe from Spanish cuisine that remains more current than ever.

1 kilo skinless chicken thighs, boneless and cut into pieces
Flour to coat the chicken
Extra virgin olive oil
1 onion cut into julienne
2 carrots peeled and cut into slices
6-8 cloves of garlic
3 bay leaves
A few grains of black or mixed pepper
1 sprig of rosemary and/or thyme -optional 180 ml of white wine
125 ml sherry vinegar
50 ml extra virgin olive oil
Water to cover the chicken


  1. Prepare the chicken meat. Remove the skin, bone, and cut into pieces. Dredge the chicken in flour, remove the excess and set aside. Prepare your pot and pour a good splash of oil, let it heat up and fry the chicken. When ready, transfer to a plate and set aside.
  2. Add the vegetables: onions, carrots, garlic with or without skin to the oil from the previous frying. Cook over medium heat for 4-6 minutes, stirring occasionally.
  3. Add the bay leaf, peppercorns, and sprigs of aromatic herbs. Stir. When you see the onion softening, add the wine and let the alcohol evaporate for about 4 minutes over medium-high heat.
  4. Add the reserved chicken with all the juices poured into the plate, add the vinegar, oil and a little water until the chicken is half covered and cook for 35 minutes over medium-low heat, covered or with the lid slightly open. After time, check that the carrots are soft or cook a few more minutes. Ready to store in a glass tupperware or consume. It's richer from one day to the next.
    Notes: The more water you add, the lighter the pickle becomes. If you like a stronger flavor add more vinegar. Use wine, Modena or Sherry vinegar.

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