Pollo en Escabeche

Chicken Marinated in Vinegar

Cooking chicken with escabeche is ideal for the summer, when you want to prepare a dish ahead of time. It is a simplified version of the traditional escabeche, and the process couldn't be easier. You can keep this dish refrigerated for a few days and then serve it cold or at room temperature. A green salad is a good accompaniment.

  • Serves 6
Pollo en Escabeche


  • 1/2 chicken, about 2 pounds, cut into 1- to 2-inch pieces
  • Salt
  • 1 yellow onion, cut into thin rings
  • 1 clove garlic, minced
  • 2 bay leaves
  • 10 black peppercorns
  • 1/4 cup sherry vinegar
  • 1/4 cup olive oil


Season the chicken pieces with salt and place them in a bowl. Add the onion, garlic, bay leaves, and peppercorns and mix well. Add the vinegar and olive oil, stir until all the ingredients are evenly distributed, cover, and refrigerate for at least 2 hours or up to 24 hours.

Transfer the contents of the bowl to a deep skillet or a wide saucepan and bring to a boil over high heat. Decrease the heat to medium and simmer for 10 minutes, or until the chicken is tender.

Remove  from the heat and let cool. Serve at room temperature, or cover and refrigerate in the sauce and serve cold

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See also

Castilla-La Mancha recipes: Located almost in the centre of mainland Spain, Castilla la Mancha and its cuisine is a very appreciated discovery for the traveller. The cuisine of this region is comprised of a great variety of traditional, hearty yet simple dishes which are prepared using elementary ingredients such as bread, meat, vegetables and accompanied by a wide range of wine, sheep's cheese and desserts, transporting the diner back to the era of Don Quixote and his faithful Sancho. 

Escabeche, or escabechados, are foods that are fried or steamed and then cooked or sometimes just stored in a mild brine. They can turn up as tapas or main courses and served cold or at room temperature.