Recipe: Pickled Chicken (Pollo en escabeche)

The 3rd challenge theme is all about sharing a recipe from my country that uses Holland House vinegar. So, I picked up the phone and called Mom to see which recipe she would recommend me… and pickled chicken (escabeche) won.

This is a recipe you can prepare and accompany it with rice, salad or just eat it all alone… and if you can wait – we couldn’t – the next day tastes much better. I hope you enjoy this recipe and I would love to read, what would side dish would you prepare for this recipe?

[vsw id=”5eYvXHlfMLM” source=”youtube” width=”425″ height=”344″ autoplay=”no”]

(video in Spanish)

Recipe: Pickled Chicken (Pollo en escabeche)
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
  • 2 lbs chicken breast, boneless and skinless
  • 1 tablespoon adobo
  • 1 / 2 cup olive oil
  • 1 medium onion, sliced
  • 4 cloves of garlic
  • 1 teaspoon whole black pepper
  • 2 bay leaves
  • 1 / 2 cup Holland House white wine vinegar
  • 1 / 3 cup olives
  1. Cut chicken breast into small pieces.
  2. Season the chicken with the adobo.
  3. Heat oil in large skillet over medium heat.
  4. Add chicken and cook until evenly golden, turning occasionally. This takes about 5 minutes. Remove chicken from skillet.
  5. Add to the pan the onion, garlic, pepper, bay leaves and Holland House vinegar. Cook for 3 minutes. Reduce heat to medium low.
  6. Return the chicken to the pan and put lid on. Simmer for 30 minutes or until chicken is cooked through (180 º F).
  7. Remove the bay leaves and enjoy!

I invite you to visit the other participating blogs and enjoy delicious recipes with Holland House!

Disclosure: I’m participating in a paid campaign a series of cooking challenges #MizkanLatino with Mizkan products.