Chicken Escabeche

Name: Chicken Escabeche
Total time: 45
Yield: 2
Ingredients: 3 tablespoons extra-virgin olive oil; 12.5 ounces skinless, boneless chicken breast halves; 3.5 ounces carrots, julienned; 3.5 ounces white onion, thinly sliced; 3.5 ounces red onion, thinly sliced; 2 bay leaves; 1 clove garlic, minced; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 0.25 cup red wine vinegar; 0.25 cup dry white wine; 0.25 cup water; 1 teaspoon achiote powder; 0.5 teaspoon cayenne pepper

Recipe by Buckwheat Queen from allrecipes.com

Dinner 45 Mins.

Ingredients

2 servings

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3 tablespoons extra-virgin olive oil
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12.5 ounces skinless, boneless chicken breast halves
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3.5 ounces carrots, julienned
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3.5 ounces white onion, thinly sliced
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3.5 ounces red onion, thinly sliced
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2 bay leaves
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1 clove garlic, minced

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1 teaspoon ground black pepper
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0.5 teaspoon salt
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0.25 cup red wine vinegar
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0.25 cup dry white wine
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0.25 cup water
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1 teaspoon achiote powder
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0.5 teaspoon cayenne pepper

Instructions

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.
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.