Escabeche(Guatemala)
Guatemalan escabeche features tender chicken in a tangy vinegar-based sauce with onions, spices, and chili peppers, offering bold flavors perfect for a hearty, flavorful meal.
Ingredients
Instructions
- Cut the chicken into serving pieces and fry until brown.
- Remove the chicken from the pan or boil the whole chicken in 8-10 cups of water with 1/2 teaspoon of salt.
- Remove the chicken and bake in the oven until golden brown.
- Remove the meat from the bones and save the stock.
- Slice the onions thinly and soak them in vinegar and 1/2 cup of water.
- Pour water into a large saucepan.
- Add the seasonings and whole peppers, and boil for 10 minutes.
- Add the cooked chicken and boil for 10 more minutes.
- Add the onions and vinegar to taste.
- Simmer for 5 minutes and serve hot with corn tortillas.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in vinegar and spices overnight before cooking. If you prefer a milder dish, reduce the amount of vinegar or use a milder variety. Feel free to substitute chicken with other meats like pork or turkey, and experiment with different spices. To add a kick, include some chili peppers. This dish can also serve as an excellent base for Grilled Sesame Chicken.
Serving Suggestions
Serve the escabeche hot, accompanied by warm corn tortillas for a delightful meal. Pair it with a refreshing side salad or avocado slices to balance the acidity of the dish. For a complete dinner experience, consider serving it alongside Pollo Guisada(Chicken Stew) or a bowl of Creamy Sorrel Soup to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the escabeche on the stove over low heat or in the microwave, adding a splash of water or broth if needed to maintain moisture. This dish also tastes great after a day in the fridge, as the flavors meld beautifully.
Nutrition & Diet Analysis (per serving)
Each serving of Escabeche(Guatemala) contains roughly 1242 calories, with 27g protein, 221g carbohydrates, and 35g fat. It is an excellent source of vitamin C (381% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (219% of the Daily Value). Note that it is relatively high in sodium, at 1468mg per serving (64% 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 boneless chicken for this recipe?
Yes, boneless chicken can be used, but keep in mind that the cooking time may decrease. Adjust accordingly to ensure the chicken is cooked through and remains juicy.
What type of vinegar works best for escabeche?
White vinegar is commonly used for its sharpness, but you can experiment with apple cider vinegar for a slightly sweeter flavor. Just stick to a vinegar that has a strong acidity to balance the dish.
Is it necessary to soak the onions in vinegar?
Soaking the onions in vinegar helps to mellow their sharpness and adds a tangy flavor to the dish. If you prefer a crunchier texture, you can skip this step, but it is recommended for the best taste.
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).