Main CourseDinner

Escabeche Oriental

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

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 35 分
人数: 4
難易度: 普通
1人分: 387 kcal

グルテンフリー

下ごしらえ

材料

600 gboneless, skinless chicken breast
300 gred onion, thinly sliced
200 gcarrot, peeled and sliced into rounds
6 片garlic, unpeeled
1 個jalapeño pepper, sliced(お好みで)
240 mlwhite vinegar
240 mlwater
2 大さじolive oil
1 大さじmexican oregano, dried
1 小さじblack peppercorn, whole
1 小さじcumin seed
2 個bay leaf
1.5 小さじsalt

garnish

10 gcilantro, fresh, chopped(お好みで)

調理器具

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

作り方

手順

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.
約10 分
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.
約20 分
調理のヒント： 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.
約7 分
調理のヒント： 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.
約3 分
5
Using tongs, remove the cooked chicken from the pot and place it on a cutting board to cool slightly. Discard the poaching water.
約2 分
6
Once the chicken is cool enough to handle, use two forks or your fingers to shred it into large, bite-sized pieces.
約5 分
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.
約7 分
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.
約1 分
調理のヒント： Toasting the spices briefly blooms their flavor.
9
Pour in the white vinegar and the water. Add the salt and the optional sliced jalapeño.
約1 分
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.
約10 分
11
Return the shredded chicken to the pot with the escabeche liquid. Stir gently to combine everything.
約1 分
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.
約30 分
調理のヒント： 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.

1人分

栄養情報

78%スコア

カロリー: 387.4kcal
たんぱく質: 48.5g
炭水化物: 15.5g
脂質: 12.6g
食物繊維: 3.6g
糖類: 5.9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store in an airtight container in the refrigerator.

温め直し

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