Escabeche de Pollo

Ingredients

• •2 lbs chicken breast, cut into chunks
• •1 cup white vinegar
• •3 tablespoons olive oil
• •1 large onion, sliced
• •2 bell peppers, sliced
• •3 cloves garlic, minced
• •1 cup chicken broth (gluten-free)
• •1/2 cup green olives
• •1 teaspoon cumin
• •1 teaspoon dried oregano
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and season chicken with salt and pepper.
2. 2Brown the chicken on all sides for 8 minutes, then remove and set aside.
3. 3In the same pot, sauté onion, bell peppers, and garlic for 5 minutes until softened.
4. 4Add cumin and oregano, cook for 1 minute until fragrant.
5. 5Pour in vinegar and chicken broth, stirring to combine.
6. 6Return chicken to the pot, add olives, and bring to a simmer.
7. 7Reduce heat and simmer for 20 minutes until chicken is cooked through.
8. 8Allow to cool to room temperature, then refrigerate for at least 2 hours before serving for best flavor.

💡 Escabeche should taste deliberately sharp, but not harsh. After the chicken cooks, give the vinegar mixture a few minutes to mellow before judging its final seasoning.

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