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Chicken Escabeche

Rated as 4.5 out of 5 Stars

"Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal. This is delicious served over rice or quinoa. This dish can be served immediately but it is even better if served at room temperature after the flavors have had some time to meld."
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45 m servings 505
Original recipe yields 2 servings


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  1. Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
  2. Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

Nutrition Facts

Per Serving: 505 calories; 26.2 19.2 41.5 108 721 Full nutrition

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Read all reviews 4
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My family and I really enjoyed this chicken dish, although I would suggest a bit less cooking time at the end (15-minute period should be more like 10-12). It was sound advice to suggest not ser...

Super simple even for a non-chef like me and still so delicious! Served with rice and was a hit.

I’ve never tried a recipe with no reviews yet, but it looked delicious and I had everything needed (except the Dutch oven, so I used a heavy pan). I found it tangy and delicious. The chicken wa...

My family said it needed more salt. I was content with the seasonings.