Pollo En Escabeche A La Canaria (canarian Style Chicken Escabeche)
Pollo en Escabeche a la Canaria, or Canarian Style Chicken Escabeche, is a traditional dish from the Canary Islands that features tender chicken marinated in a flavorful mixture of vinegar, olive oil, and aromatic herbs. This dish is perfect for a light and refreshing meal, and it can be served warm or cold.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup white wine vinegar
- 1/2 cup olive oil
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 5-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes, or until the onion is softened.
- Pour in the white wine vinegar and add the bay leaf and paprika. Bring the mixture to a simmer.
- Return the chicken to the skillet, coating it with the vinegar mixture. Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through.
- Once cooked, remove the chicken from the skillet and let it cool. Serve the chicken topped with the onion and vinegar mixture.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Cutting board Knife Tongs
Tools
Cooking thermometer
Serving suggestions
Serve the Pollo en Escabeche a la Canaria with a side of Canarian wrinkly potatoes (Papas Arrugadas) and a fresh green salad.
Tips & tricks
For best results, marinate the cooked chicken in the vinegar mixture for a few hours or overnight to enhance the flavors.
Cost
$15