Mariana Islands-style Chicken Escabeche

Ingredients

In the Mariana Islands-style adaptation of Escabeche de pollo, we incorporate local ingredients and flavors to create a unique culinary experience. While the original Filipino version often uses vinegar and soy sauce as the base for the marinade, the Mariana Islands-style recipe adds a touch of citrus juices, such as lime or calamansi, to enhance the tropical flavors. Additionally, we include a variety of colorful vegetables commonly found in the Mariana Islands, such as bell peppers and carrots, to add vibrancy and texture to the dish. We alse have the original recipe for Escabeche de pollo, so you can check it out.

• 1.5 lbs (680g) chicken, cut into serving pieces 1.5 lbs (680g) chicken, cut into serving pieces
• 1/2 cup (120ml) vinegar 1/2 cup (120ml) vinegar
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• Juice of 2 limes or calamansi Juice of 2 limes or calamansi
• 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
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the vinegar, soy sauce, lime or calamansi juice, minced garlic, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the chicken pieces in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Sear the chicken pieces in the hot oil until browned on all sides. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, sauté the sliced onion, bell peppers, and julienned carrot until they are slightly tender but still crisp.
6. 6.
   Return the chicken to the skillet and pour in the reserved marinade. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until the chicken is cooked through and the flavors have melded together.
7. 7.
   Taste and adjust the seasoning if needed. Garnish with fresh cilantro or parsley.
8. 8.
   Serve the Mariana Islands-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, as they add more flavor to the dish.
• Lime or calamansi juice — If you can't find calamansi, you can substitute it with a combination of lime and orange juice for a similar citrusy flavor.
• Bell peppers — Feel free to use a mix of different colored bell peppers to add visual appeal to the dish.
• Vegetable oil — You can use any neutral-tasting oil like canola or sunflower oil as a substitute for vegetable oil.
• Fresh cilantro or parsley — The herbs add a fresh and aromatic touch to the dish, but you can omit them if you're not a fan.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the marinade.
• Marinating the chicken for longer, up to overnight, will intensify the flavors.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and add it to the simmering sauce to thicken it.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish pairs well with a side of steamed vegetables or a fresh green salad.

Serving advice

Serve the Mariana Islands-style Chicken Escabeche hot with steamed rice. The tangy and savory flavors of the dish complement the fluffy rice perfectly.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro or parsley to add a pop of color. Arrange the chicken pieces on a platter and surround them with the sautéed vegetables for an appealing presentation.