Pollo En Escabeche Uruguayan Marinated Chicken
Discover the vibrant flavors of Uruguay with Pollo en Escabeche, a classic marinated chicken dish that’s perfect for make-ahead meals or special gatherings. Juicy, bone-in chicken thighs are seared to golden perfection before being simmered in a tangy, aromatic marinade of white vinegar, dry white wine, and warm spices like paprika and cumin. Tender slices of carrots and onions add a delightful texture and sweetness, while bay leaves and black peppercorns offer depth and complexity. This dish is refrigerated for hours or overnight, allowing the bold flavors to meld beautifully. Pollo en Escabeche can be served chilled or at room temperature, making it an excellent choice for warm-weather meals. Pair it with crusty bread to soak up the zesty marinade or serve it over a fresh bed of greens for a light but satisfying experience. Whether it’s for a casual dinner or a standout addition to your next picnic, this recipe is a celebration of bold, savory flavors that only get better with time.
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Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs
- 4 tablespoons Olive oil
- 1.5 cups White vinegar
- 0.5 cup Dry white wine
- 1 cup Water
- 2 medium, sliced into thin rounds Carrots
- 1 large, thinly sliced Onion
- 4 minced Garlic cloves
- 2 whole Bay leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon, or to taste Salt
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Lightly season the chicken thighs with salt and sear them on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
2. Add the remaining 2 tablespoons of olive oil to the skillet. Sauté the sliced onions and minced garlic until they become soft and fragrant, about 5 minutes.
3. Stir in the sliced carrots, paprika, cumin, bay leaves, and black peppercorns. Cook for another 2 minutes to toast the spices and coat the vegetables.
4. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes.
5. Add the vinegar and water to the skillet, then bring the mixture to a gentle simmer. Return the seared chicken thighs to the skillet, cover, and reduce the heat to low. Cook for 25-30 minutes or until the chicken is cooked through and tender.
6. Transfer the chicken and the escabeche marinade (including the vegetables) to a glass dish or container. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or, ideally, overnight to let the flavors meld.
7. Before serving, let the dish come to room temperature or serve chilled. Garnish with freshly chopped parsley for a burst of color and flavor. Serve with crusty bread or over a bed of greens.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.3 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3525 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
