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Chicken Escabeche with Jalapeños, Golden Raisins, and Mint

13 INGREDIENTS • 11 STEPS • 46MINS

Chicken Escabeche with Jalapeños, Golden Raisins, and Mint

Recipe

4.0

1 rating
This chicken escabeche has every flavor you want for a satisfying meal - tart, sweet, spicy, tangy, and fresh. It's an easy chicken thighs recipe that works for weeknight dinners or fancy dinner parties.
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This chicken escabeche has every flavor you want for a satisfying meal - tart, sweet, spicy, tangy, and fresh. It's an easy chicken thighs recipe that works for weeknight dinners or fancy dinner parties.
author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

46MINS

Total Time

$1.79

Cost Per Serving

Ingredients

Servings
4
us / metric
Raisins
70 g
Raisins
Chicken Thigh
6
Chicken Thighs
up to 8
Cumin Seeds
1 Tbsp
Cumin Seeds
Ground Coriander
1 tsp
Ground Coriander
Olive Oil
80 mL
Olive Oil
plus 2 Tbsp
Onion
1
Medium Onion, chopped
Carrot
1
Carrot, peeled, chopped
Garlic
6 cloves
Garlic, crushed
Bay Leaf
1
Bay Leaf
Sherry Vinegar
160 mL
Sherry Vinegar
or Red Wine Vinegar
Water
120 mL
Water
Jalapeño Pepper
1
Jalapeño Pepper, thinly sliced
Fresh Mint Leaves
20 g
Fresh Mint Leaves

Nutrition Per Serving

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Calories
468
Fat
25.4 g
Protein
35.1 g
Carbs
25.4 g
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

Author's Notes

If you haven't tried sherry vinegar, I really recommend it for this recipe. It has a distinct flavor that lends itself well to the other bright and bold flavors in the dish. It really gives it the flavor of Spain. It's also great for making bistro-style salad dressings. Try it!

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Put the Raisins (70 g) in a non-reactive heatproof bowl. Place the Jalapeño Pepper (1) in the bowl with the raisins, and set aside.
step 2 Put the Raisins (70 g) in a non-reactive heatproof bowl. Place the Jalapeño Pepper (1) in the bowl with the raisins, and set aside.
step 3
Season Chicken Thighs (6) with salt and pepper on both sides and under the skin. Pat skin dry and set aside.
step 4
Place a large, wide skillet over medium heat. Toast the Cumin Seeds (1 Tbsp) and Ground Coriander (1 tsp), just until fragrant and spices have bloomed, about 1 minute.
step 5
Add Olive Oil (80 mL) and combine with spices. Stir in Carrot (1), Onion (1), Garlic (6 cloves), and cook until the onions are translucent, but not browned. 5 – 8 minutes.
step 6
Add the Sherry Vinegar (160 mL), Water (120 mL), Bay Leaf (1), and bring mixture to a boil. Reduce the heat and simmer about 1 minute.
step 6 Add the Sherry Vinegar (160 mL), Water (120 mL), Bay Leaf (1), and bring mixture to a boil. Reduce the heat and simmer about 1 minute.
step 7
Remove bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.
step 7 Remove bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.
step 8
Wipe the skillet clean and place over medium heat, add 2 Tbsp of olive oil. When the oil is hot, place chicken skin side down. It’s best to work in batches of 3 – 4 pieces of chicken at a time. Cook until the skin is crispy, about 8 minutes.
step 9
Once the skin is crispy, flip over and cook an additional minute or so on the other side. Set chicken aside.
step 9 Once the skin is crispy, flip over and cook an additional minute or so on the other side. Set chicken aside.
step 10
Return the vinegar mixture to the pan, stirring around and scraping up any bits of fond on the bottom of the pan. Nestle all of the chicken back into the pan and place in the oven uncovered for about 15 minutes until chicken is cooked through.
step 11
Remove from oven, allow the chicken to cool for about 15 minutes. Sprinkle the Fresh Mint Leaves (20 g) on top and serve.
step 11 Remove from oven, allow the chicken to cool for about 15 minutes. Sprinkle the Fresh Mint Leaves (20 g) on top and serve.

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