Recipes

CHICKEN ESCABECHE
  • Ingredients
  • 2-1/2 tablespoons Escabeche Paste (recipe follows)
  • 3-1/2 to 4 pound frying chickens, cut up
  • 1-1/2 cups regular-strength chicken broth
  • 1 tablespoon vegetable oil
  • 2 large onions, thinly sliced
  • 1 can (7 oz.) diced green chilies
  • 1-1/2 tablespoons cornstarch
  • mixed with 1-1/2 tablespoons water
  • 3 tablespoons chopped fresh cilantro
Directions
  1. Prepare Escabeche Paste
  2. Rinse chicken, pat dry and cut into pieces
  3. Pierce chicken all over then rub on paste, pushing some under skin
  4. Place chicken in a 9 x 13 inch baking pan
  5. Pour in broth, cover and bake in a 400F
  6. oven until chicken is tender when pierced (about 40 minutes). Lift chicken from broth and drain
  7. Skim and discard fat from broth and reserve
  8. Place chicken on a lightly greased grill 4 to 6 inches above a solid bed of medium coals
  9. Cook, turning as needed, until well browned
  10. In a large frying pan over medium heat, add onions to oil and cook until soft
  11. Stir in chilies, reserved broth, and corn- starch mixture
  12. Cook, stirring, until sauce boils and thickens
  13. Stir in cilantro
  14. Spoon sauce onto individual portions of chicken
  15. Makes 4 or 5 servings.


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