Filipino-style Chicken Escabeche

Ingredients

• 1 kg (2.2 lbs) chicken, cut into serving pieces 1 kg (2.2 lbs) chicken, cut into serving pieces
• 1/2 cup (120 ml) vinegar 1/2 cup (120 ml) vinegar
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 carrots, julienned 2 carrots, julienned
• 2 tablespoons sugar 2 tablespoons sugar
• 1 cup (240 ml) water 1 cup (240 ml) water
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the vinegar, soy sauce, minced garlic, and a pinch of salt and pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and let them marinate for at least 30 minutes, or overnight for a more intense flavor.
3. 3.
   Heat the cooking oil in a large pan over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Fry the chicken pieces until golden brown on all sides. Remove from the pan and set aside.
5. 5.
   In the same pan, sauté the sliced onions until translucent. Add the bell peppers and carrots, and cook for another 2 minutes.
6. 6.
   Pour in the reserved marinade and water. Stir in the sugar and bring the mixture to a boil.
7. 7.
   Reduce the heat to low and return the chicken to the pan. Simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. 8.
   Adjust the seasoning with salt and pepper, if needed.
9. 9.
   Serve the Filipino-style Chicken Escabeche hot with steamed rice.

Treat your ingredients with care...

• Chicken — For best results, use bone-in chicken pieces such as thighs or drumsticks. This will add more flavor to the dish. If you prefer boneless chicken, adjust the cooking time accordingly to ensure it is fully cooked.
• Vinegar — Use a mild vinegar such as rice vinegar or apple cider vinegar for a balanced flavor. Avoid using strong vinegars like white vinegar, as they may overpower the dish.
• Bell peppers — Feel free to use a combination of different colored bell peppers for a visually appealing presentation.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of chili flakes to the marinade.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time, making it even more delicious when reheated.

Serving advice

Garnish the Filipino-style Chicken Escabeche with freshly chopped cilantro or spring onions for a burst of freshness. Serve it with steamed rice to soak up the flavorful sauce.

Presentation advice

Arrange the chicken pieces on a serving platter and spoon the colorful vegetables and sauce over the top. The vibrant colors of the dish will make it visually appealing and appetizing.