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Chicken Escabeche

Escabeche 101- The term escabeche refers to a protein that has been cooked and then marinated om a vinegary mixture to preserve it. Chicken legs work well because they have a bit of fat and can take the acidity. Try this recipe for Chicken Escabeche which is a big hit at the Inn.


(makes 4 servings)

Preheat oven to 400 degrees. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing until fragrant, about 1 minute. Add 1/3 cup of oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent about 5 minutes. Add bay leaf, vinegar, and ½ cup of water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.

Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Work in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8-12 minutes. Turn pieces over and cook on the other side 1 minute. Chicken will not yet be cooked through. Return chicken to the pot arranging skin side down and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.

Transfer pot to oven and bake uncovered, until chicken is cooked through, 10-15 minutes (an instant read thermometer inserted into a thigh should register 165 degrees). Let rest 10-15 minutes then top with mint.



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