Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal. This is delicious served over rice or quinoa. This dish can be served immediately but it is even better if served at room temperature after the flavors have had some time to meld.
- Serves: 2 persons
- 3tablespoons extra-virgin olive oil
- 12½ ounces skinless, boneless chicken breast halves
- 3½ ounces carrots, julienned
- 3½ ounces white onion, thinly sliced
- 3½ ounces red onion, thinly sliced
- 2bay leaves
- 1clove garlic, minced
- 1teaspoon ground black pepper
- ½teaspoon salt
- ¼cup red wine vinegar
- ¼cup dry white wine
- ¼cup water
- 1teaspoon achiote powder
- ½teaspoon cayenne pepper
Step 1Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
Step 2Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.