Escabeche Oriental de Pollo (Yucatecan Pickled Onion Chicken Stew)
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Ingredients
- 800 g chicken thighs, bone-in
- 2 red onion
- 3 garlic cloves
- 3 tbsp white wine vinegar
- 2 bay leaves
- 1 tsp dried oregano
- 400 ml chicken stock
- 0.5 tsp ground allspice
Nutrition (per serving)
- Calories
- 403 kcal
- Protein
- 34.5 g
- Carbohydrate
- 7.3 g
- of which sugars
- 4.8 g
- Fat
- 25.3 g
- of which saturates
- 7.1 g
- Fibre
- 1.5 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken thighs in a large pan, then set aside.
- 2
Thickly slice the red onion and fry with the garlic cloves for 5 minutes until starting to soften.
- 3
Add the white wine vinegar, bay leaves, dried oregano, ground allspice and chicken stock.
- 4
Return the chicken to the pan, cover and simmer for 35 minutes until cooked through with no pink remaining.
- 5
Serve the chicken with plenty of the pickled onion and its broth spooned over.
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