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    Chicken in Tangy Escabeche of Caramelized Onions, Carrots, and Jalapeños

    clock-icon55 minutes
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    Pixicook editorial team

    A symphony of flavors featuring tender chicken, sweet caramelized onions, and a zesty mix of carrots and jalapeños.

    Ingredients for Chicken in Tangy Escabeche of Caramelized Onions, Carrots, and Jalapeños

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Ground Black Pepper, ground

    teaspoons

    Substitute chevron-down

    Ground Allspice, ground

    teaspoons

    Substitute chevron-down

    Dried Oregano, dried

    teaspoons

    Substitute chevron-down

    Salt, ground

    teaspoons

    Substitute chevron-down

    Chicken Breasts, seasoned

    0 lb

    Substitute chevron-down

    Vegetable Oil, for cooking

    tablespoons

    Substitute chevron-down

    White Onion, sliced

    0 oz

    Substitute chevron-down

    Carrots, sliced

    0 oz

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Apple Cider Vinegar, unfiltered

    0.25 fluid ounces

    Substitute chevron-down

    Jalapenos, sliced

    0 oz

    Substitute chevron-down

    Chicken Stock, low-sodium

    0.25 fluid ounces

    Substitute chevron-down

    How to Make Chicken in Tangy Escabeche of Caramelized Onions, Carrots, and Jalapeños

    1. Season the Chicken

    Season the chicken breasts with half of the mixed spices including ground black pepper, allspice, dried oregano, and salt. Rub the mixture well to coat evenly.

    2. Brown the Chicken

    Heat vegetable oil in a large 12-inch skillet over medium-high heat and brown the seasoned chicken breasts for 3 to 4 minutes on each side until golden. Remove chicken and set aside.

    3. Caramelize the Vegetables

    In the same skillet, cook the sliced white onion and carrots for about 7 minutes, until soft and caramelized.

    4. Create the Escabeche

    Add the minced garlic and the remaining spice mixture to the skillet, followed by the apple cider vinegar, sliced jalapeños, and chicken broth. Bring to a gentle simmer.

    5. Simmer the Chicken

    Return the chicken to the skillet, cover, and simmer gently for about 15 minutes until the chicken is cooked through.

    6. Final Seasoning and Serve

    Adjust the seasoning of the escabeche with salt if needed, then plate the chicken and top with the vegetable mixture.

    Pitfalls and tips

    Choose Bone-In, Skin-On Chicken

    These pieces retain more moisture and flavor, contributing to a juicier outcome. If using skinless, attention to marinading and timing becomes even more crucial.

    Resting Time

    After cooking, allow the chicken to rest. This ensures the juices redistribute throughout the meat, maintaining moisture.

    Searing Technique

    Achieve a golden-brown crust on the chicken by searing it in a hot pan with a little oil before baking or simmering. This adds texture and depth to the flavor.

    Marinade Time

    Allow the chicken to marinate for at least 2 hours, or even overnight if possible. This helps the flavors penetrate, especially for larger or thicker cuts.

    Vinegar Variety

    Use vinegar that balances acidity and flavor without overwhelming. Apple cider or white wine vinegar can provide depth without harshness.


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