Escabeche Oriental

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 10 min

2. 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.

   Ongeveer 20 min

   Tip van de kok: Poaching gently ensures the chicken stays tender and moist.

3. 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.

   Ongeveer 7 min

   Tip van de kok: Charring the garlic adds a crucial smoky depth to the escabeche.

4. 4

   Remove the charred garlic from the skillet and set aside to cool. Once cool enough to handle, peel away the blackened skins.

   Ongeveer 3 min

5. 5

   Using tongs, remove the cooked chicken from the pot and place it on a cutting board to cool slightly. Discard the poaching water.

   Ongeveer 2 min

6. 6

   Once the chicken is cool enough to handle, use two forks or your fingers to shred it into large, bite-sized pieces.

   Ongeveer 5 min

7. 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.

   Ongeveer 7 min

8. 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.

   Ongeveer 1 min

   Tip van de kok: Toasting the spices briefly blooms their flavor.

9. 9

   Pour in the white vinegar and the water. Add the salt and the optional sliced jalapeño.

   Ongeveer 1 min

10. 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.

    Ongeveer 10 min

11. 11

    Return the shredded chicken to the pot with the escabeche liquid. Stir gently to combine everything.

    Ongeveer 1 min

12. 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.

    Ongeveer 30 min

    Tip van de kok: The flavor improves even more if you let it rest for a few hours or overnight in the fridge.

13. 13

    Serve warm or at room temperature, garnished with fresh cilantro if using.