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Chicken Escabeche with Jalapeños, Golden Raisins and Mint

Published: Apr 18, 2019 · Modified: Nov 17, 2019 · by Debra with 2 Comments · 1088 words. About 6 minutes to read this article. · This post contains affiliate links

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This chicken escabeche recipe has every flavor you want for a satisfying meal – tart, sweet, spicy, tangy, and fresh. It’s an easy chicken thighs recipe that works for weeknight dinners or fancy dinner parties.

A skillet with chicken escabeche sits on a wooden surface. A sliver spoon is in the pan on the right side. Garlic, golden raisins and jalapeños can be seen in the escabeche sauce, and the dish is garnished with fresh mint.

I have a secret to tell you… I lovelovelove vinegar. I like my salad dressings heavy on the vinegar, not that one part vinegar to three parts oil that you usually see. Pickles, all manner of pickled things, I love them. I want that tangy KABLAM! taste.

I’ve been told that my love of autumn is an indicator of this preference in flavor profiles. People who love fall seem to love a pickle. I can’t tell you why.

So, let’s cook some chicken in vinegar sauce! What? You think that sounds weird? Well, you like a vinaigrette dressing, you like ketchup on your fries, mustard on your sandwiches, and malt vinegar on your fish ‘n’ chips, don’t you? So what’s the problem? And with this chicken escabeche recipe, you also get spicy, sweet, and bright. What’s not to love?

What is escabeche?

Escabeche is a way of cooking meat, fish or vegetables with vinegar. The vinegar acts as a preservative, so it was used before refrigeration to keep food longer without spoiling.

It’s kind of a cousin to ceviche. It’s a common preparation in southern Spain, and often made with fish. The first time I tried escabeche was in Barcelona at this funky restaurant, El 300 del Born.

The vinegar preparation also means that you can let it marinate in the fridge overnight and serve it at room temp. For this chicken escabeche recipe, I’d recommend just letting the chicken cool down and serving it about 15 minutes after it comes out of the oven so you can still enjoy that crispy skin! It’s a perfect recipe for entertaining because it doesn’t need to be served piping hot.

This is a quick and easy chicken recipe for dinner that only has a few ingredients. You probably have most of them hanging around already, so give it a shot! And we are only going to use one skillet to make this dish. It’s a one pan plan. So here we go!

more Spanish recipes

  • Paprika Potato Chips
  • Garlic Shrimp (Gambas al Ajillo)

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

How to make chicken escabeche

Adapted from Bon Appétit

Preheat the oven to 400 degrees

Slice jalapeños and place them in a non-reactive heatproof bowl along with the golden raisins.

Season chicken with salt and pepper on both sides and under the skin. Pat skin dry and set aside.

Place a large, wide, oven-proof skillet over medium heat. I used my GreenPan for this recipe. Toast the cumin seeds and coriander, just until fragrant and spices have bloomed, about 1 minute.

Add 1/3 cup olive oil and combine with spices. Stir in carrots, onion and garlic cloves, and cook until the onions are translucent, but not browned. 5 – 8 minutes.

Sauce for chicken escabeche. Chopped onions and carrots can be seen in a clear, vinegar-based broth with whole garlic cloves and a bay leaf.

Add the vinegar, water, and bay leaf and bring mixture to a boil. Reduce the heat and simmer about 1 minute.

Sauce for chicken escabeche. A vinegar sauce containing cooked carrots, onions and whole garlic cloves, with golden raisins and sliced fresh jalapeños in a glass bowl with a wooden spoon.

Remove bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.

Wipe the skillet clean and place over medium heat, add 2 tbsp olive oil.

When oil is hot, place chicken skin side down. It’s best to work in batches of 3 – 4 pieces of chicken at a time.

Once skin is crispy, after about 8 minutes, flip over and cook an additional minute or so on the other side. Set chicken aside.

8 chicken thighs for Chicken Escabeche with crispy skin are nestled into a wide skillet.

Return the vinegar mixture to the pan, stirring around and scraping up any bits of fond on the bottom of the pan. Nestle all of the chicken back into the pan, and place in the oven uncovered for about 15 minutes, until chicken is cooked through.

A skillet with chicken escabeche sits on a wooden surface. A wooden spoon is in the pan on the right side. Garlic, golden raisins and jalapeños can be seen in the escabeche sauce, and the dish is garnished with fresh mint.

Remove from oven, allow the chicken to cool for about 15 minutes. Sprinkle the mint on top and serve.

More spanish recipes

  • Paprika Potato Chips
  • Garlic Shrimp (Gambas al Ajillo)
  • Creamy Romesco Red Pepper Dip
A white plate with chicken escabeche. Two chicken thighs with escabeche sauce, garlic cloves, and jalapeños, garnished with fresh mint. A silver fork sits upside down in the center of the plate.
A skillet with chicken escabeche sits on a wooden surface. A sliver spoon is in the pan on the right side. Garlic, golden raisins and jalapeños can be seen in the escabeche sauce, and the dish is garnished with fresh mint.

Chicken Escabeche with Jalapeños, Golden Raisins and Mint

This chicken escabeche has every flavor you want for a satisfying meal – tart, sweet, spicy, tangy, and fresh. It’s an easy chicken thighs recipe that works for weeknight dinners or fancy dinner parties. 
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Main Course, one pan meal, weeknight dinner
Cuisine: Mediterranean, Spanish food, summer recipe ideas
Keyword: Quick and easy chicken recipe
Servings: 4 people
Calories: 754kcal

Ingredients

Chicken Escabeche Recipe

  • 6 – 8 chicken thighs
  • 1 tbsp cumin seeds
  • 1 tsp ground coriander
  • 1/3 cup plus 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 carrot peeled and chopped
  • 6 garlic cloves smashed
  • 1 bay leaf
  • 2/3 cup sherry vinegar or red wine vinegar
  • 1/2 cup water
  • 1 jalapeño pepper thinly sliced
  • 1/2 cup golden raisins
  • 3/4 cup mint leaves

Instructions

  • Preheat oven to 400 degrees. 
  • Put the raisins in a non-reactive heatproof bowl. Slice jalapeños, place them in the bowl with the raisins and set aside.
  • Season chicken with salt and pepper on both sides and under the skin. Pat skin dry and set aside.
  • Place a large, wide skillet over medium heat. Toast the cumin seeds and coriander, just until fragrant and spices have bloomed, about 1 minute.
  • Add 1/3 cup olive oil and combine with spices. Stir in carrots, onion and garlic cloves, and cook until the onions are translucent, but not browned. 5 – 8 minutes.
  • Add the vinegar, water, and bay leaf and bring mixture to a boil. Reduce the heat and simmer about 1 minute.
  • Remove bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.
  • Wipe the skillet clean and place over medium heat, add 2 tbsp olive oil. When oil is hot, place chicken skin side down. It’s best to work in batches of 3 – 4 pieces of chicken at a time. Once skin is crispy, after about 8 minutes, flip over and cook an additional minute or so on the other side. Set chicken aside.
  • Return the vinegar mixture to the pan, stirring around and scraping up any bits of fond on the bottom of the pan. Nestle all of the chicken back into the pan, and place in the oven uncovered for about 15 minutes, until chicken is cooked through.
  • Remove from oven, allow the chicken to cool for about 15 minutes. Sprinkle the mint on top and serve.

Notes

If you haven’t tried sherry vinegar, I really recommend it for this recipe. It has a distinct flavor that lends itself well to the other bright and bold flavors in the dish. It really gives it the flavor of Spain. It’s also great for making bistro-style salad dressings. Try it! 
Nutrition Facts
Chicken Escabeche with Jalapeños, Golden Raisins and Mint
Amount Per Serving
Calories 754 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 13g81%
Cholesterol 221mg74%
Sodium 199mg9%
Potassium 796mg23%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 13g14%
Protein 39g78%
Vitamin A 3140IU63%
Vitamin C 11.7mg14%
Calcium 85mg9%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @finefoodsblog or tag #finefoodsblog!

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Filed Under: Chicken, Gluten Free, Main Dish, Recipes, Summer Tagged With: chicken, gluten-free, quick, spanish food, spicy, summer

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Reader Interactions

Comments

  1. Jorie

    April 19, 2019 at 11:51 am

    Excited to try this! We loved fish escabeche when we were in Jamaica!

    Reply
    • finefoodsblog

      April 19, 2019 at 12:40 pm

      It’s so delicious! Let me know how it turns out for you!

      Reply

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•
#diadelosmuertos #dayofthedead #frijolesdelaolla #frijolesnegros #blackbeans #fallfood #fallfoods #dayofthedeadparty #mexicanfood #mexicanfoodpics #mexicanrecipes #mexicanrecipe #rickbayless #rickbaylessrecipes #authenticmexicanfood #authenticmexican #authenticmexicancuisine #recipeblogger #recipeblog #vegetarianrecipes #vegetarian #vegetarianmeals #vegetarianrecipe #vegetariandiet #recetasvegetarianas #vegetarianfoodie https://finefoodsblog.com/mexican-black-beans-frijoles-de-la-olla/
  • Make this Halloween Chocolate Bark for the kids, for the office or just for yourself while sitting on the couch watching Halloween. (The first one, the best one, the only one.) 🎃👻Super simple, sweet-salty peanut-y goodness. Recipe link in bio! •
•
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