Chicken Escabeche
A flavorful Latin-inspired chicken escabeche featuring tender chicken marinated in lime juice, topped with onions and pimentos, perfect for a tangy, savory main dish.
Ingredients
Instructions
- Sprinkle the chicken with salt and cayenne pepper.
- Place half the onion slices in a baking dish.
- Arrange the chicken pieces on top of the onions.
- Top the chicken with the remaining onion slices.
- Combine lime juice, chicken bouillon, paprika, and chili powder; pour over the chicken and onions.
- Cover and refrigerate for 2 hours.
- Remove from refrigerator 30 minutes before cooking.
- Place drained pimentos over the chicken and onions.
- Bake, covered, at 325°F for 30 minutes.
- Remove the cover and bake for an additional 30 minutes or until the chicken is tender.
Tips & Substitutions
For added depth of flavor, marinate the chicken overnight instead of just 2 hours. If you prefer a milder dish, reduce the cayenne pepper or substitute with smoked paprika for a different taste. Consider using bone-in chicken pieces for extra moisture. For a quicker option, you can use pre-cooked rotisserie chicken, simply adjusting baking time to ensure it's heated through.
Serving Suggestions
Serve this Chicken Escabeche with warm tortillas or over a bed of rice for a complete meal. It pairs beautifully with sides like Mexican-style corn salad or refried beans. For a refreshing contrast, consider a simple avocado salad. Browse more Mexican recipes to complement this flavorful dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm in a preheated oven at 325°F until heated through. Alternatively, you can reheat in the microwave, but be careful not to dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Escabeche contains roughly 179 calories, with 3g protein, 22g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat instead of chicken?
Yes, you can substitute with pork or turkey, but cooking times may vary. Ensure the meat is cooked to the appropriate internal temperature. If using pork, consider a shoulder cut for best results, and if using turkey, opt for thighs for more flavor.
Is there a way to make this dish spicier?
Certainly! To increase the heat, add sliced jalapeños or serrano peppers to the chicken before baking. You can also increase the amount of cayenne pepper or add a splash of hot sauce to the marinade. Adjust to your heat preference for the perfect kick.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and marinade the day before. Just ensure to store it in the refrigerator. It can also be frozen before baking; just thaw in the fridge overnight before cooking. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).