Main CourseDinner

Escabeche Oriental

Name: Escabeche Oriental
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g boneless, skinless chicken breast; 300 g red onion thinly sliced; 200 g carrot peeled and sliced into rounds; 6 clove garlic unpeeled; 1 pcs jalapeño pepper sliced (optional); 240 ml white vinegar; 240 ml water; 2 tbsp olive oil; 1 tbsp mexican oregano dried; 1 tsp black peppercorn whole; 1 tsp cumin seed; 2 pcs bay leaf; 1.5 tsp salt; 10 g cilantro fresh, chopped (optional)

This Yucatecan dish features tender poached chicken marinated in a vibrant, tangy broth with pickled onions and carrots. The broth gets its unique flavor from a blend of vinegar, spices, and a hint of smokiness from charred garlic. It's a refreshing yet substantial main course.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 387 kcal

Gluten-free

Mise en place

Ingredients

600 gboneless, skinless chicken breast
300 gred onion, thinly sliced
200 gcarrot, peeled and sliced into rounds
6 clovegarlic, unpeeled
1 pcsjalapeño pepper, sliced(optional)
240 mlwhite vinegar
240 mlwater
2 tbspolive oil
1 tbspmexican oregano, dried
1 tspblack peppercorn, whole
1 tspcumin seed
2 pcsbay leaf
1.5 tspsalt

garnish

10 gcilantro, fresh, chopped(optional)

Equipment

tongs · large pot · knife · cutting board · small skillet

The method

Step by step

1
Place the chicken breasts in a large pot and add enough cold water to cover them completely. Bring to a simmer over medium-high heat.
About 10 min
2
Once simmering, reduce the heat to low, cover the pot, and gently poach the chicken for 15-20 minutes, or until cooked through and no longer pink inside.
About 20 min
Cook’s note: Poaching gently ensures the chicken stays tender and moist.
3
While the chicken poaches, heat a small, dry skillet over high heat. Add the unpeeled garlic cloves and char them on all sides until blackened in spots, about 5-7 minutes.
About 7 min
Cook’s note: Charring the garlic adds a crucial smoky depth to the escabeche.
4
Remove the charred garlic from the skillet and set aside to cool. Once cool enough to handle, peel away the blackened skins.
About 3 min
5
Using tongs, remove the cooked chicken from the pot and place it on a cutting board to cool slightly. Discard the poaching water.
About 2 min
6
Once the chicken is cool enough to handle, use two forks or your fingers to shred it into large, bite-sized pieces.
About 5 min
7
In the now-empty large pot, heat the olive oil over medium heat. Add the sliced red onion and carrots and sauté for 5-7 minutes until the onion has softened.
About 7 min
8
Add the peeled charred garlic, cumin seeds, black peppercorns, Mexican oregano, and bay leaves to the pot. Stir constantly for one minute until fragrant.
About 1 min
Cook’s note: Toasting the spices briefly blooms their flavor.
9
Pour in the white vinegar and the water. Add the salt and the optional sliced jalapeño.
About 1 min
10
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld and the vegetables to become tender-crisp.
About 10 min
11
Return the shredded chicken to the pot with the escabeche liquid. Stir gently to combine everything.
About 1 min
12
Remove the pot from the heat, cover, and let it rest for at least 30 minutes before serving to allow the chicken to absorb the flavors.
About 30 min
Cook’s note: The flavor improves even more if you let it rest for a few hours or overnight in the fridge.
13
Serve warm or at room temperature, garnished with fresh cilantro if using.

Per serving

Nutrition

78%Score

Calories: 387.4kcal
Protein: 48.5g
Carbs: 15.5g
Fat: 12.6g
Fibre: 3.6g
Sugar: 5.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Can be eaten cold, at room temperature, or gently reheated in a saucepan over low heat until just warm.