Best 4 Chicken In Citrus Escabeche Sauce Pollo En Escabeche De Frutas Recipes

Welcome to the realm of exquisite flavors, where chicken is elegantly transformed into a culinary masterpiece. Embark on a delectable journey as we unveil the secrets to creating Pollo en Escabeche de Frutas, a tantalizing dish that tantalizes the taste buds with its vibrant citrus escabeche sauce. Discover the art of balancing sweet, sour, and savory elements in this traditional Spanish dish that showcases the versatility of chicken. Let your kitchen become an orchestra of flavors as you navigate through this step-by-step guide, promising an unforgettable dining experience.

Here are our top 4 tried and tested recipes!

CHICKEN ESCABECHE

Chicken Escabeche image

Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal. This is delicious served over rice or quinoa. This dish can be served immediately but it is even better if served at room temperature after the flavors have had some time to meld.

Provided by Buckwheat Queen

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
12 ½ ounces skinless, boneless chicken breast halves
3 ½ ounces carrots, julienned
3 ½ ounces white onion, thinly sliced
3 ½ ounces red onion, thinly sliced
2 bay leaves
1 clove garlic, minced
1 teaspoon ground black pepper
½ teaspoon salt
¼ cup red wine vinegar
¼ cup dry white wine
¼ cup water
1 teaspoon achiote powder
½ teaspoon cayenne pepper

Steps:

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.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 19.2 g, Cholesterol 107.8 mg, Fat 26.2 g, Fiber 3.5 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 721.3 mg, Sugar 6.9 g

CHICKEN IN CITRUS ESCABECHE SAUCE (POLLO EN ESCABECHE DE FRUTAS

Chicken in Citrus Escabeche Sauce (Pollo En Escabeche De Frutas image

I got this on recipehound. I would like to try to grill the chicken. I serve it with some white rice and I add alot more honey to sweeten things up a bit.

Provided by crys loves to cook

Categories Puerto Rican

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless chicken breasts, cut into pieces and lightly pounded flat
adobo seasoning
3/4 cup olive oil
1 medium red onion, sliced
1 yellow bell pepper, seeded and cut into strips
3 garlic cloves, peeled and chopped
2 oranges, juice of
2 limes, juice of
2 lemons, juice of
3 tablespoons honey (or more to your taste)
3 tablespoons capers (to garnish)

Steps:

Season the chicken with the adobo.
Heat 1/4 cup of the oil in a large skillet and saute the chicken over medium-high heat until lightly browned. Let it cool to room temperature on a serving plater.
In another pan, heat 1/4 cup of the oil and saute the onion, pepper, and garlic until soft.
Add the onion mixture to the chicken.
Combine the juices, remaining 1/4 cup oil, and honey. Pour over the chicken and toss. Garnish with capers.

Nutrition Facts : Calories 570.2, Fat 41.2, SaturatedFat 7.8, Cholesterol 96.8, Sodium 225.9, Carbohydrate 18.6, Fiber 0.9, Sugar 12.4, Protein 32.6

POLLO EN ESCABECHE - URUGUAYAN MARINATED CHICKEN

Pollo En Escabeche - Uruguayan Marinated Chicken image

Here is an authentic Uruguayan recipe for marinated chicken. It is simple to make & absolutely delicious. This recipe uses 2 whole chickens - approx weighing 3lbs each - you can use 6lbs of chicken pieces if you prefere. In the recipe I have stated apple vinegar but you can use your own preference. Time to make doesn't include the cooling & chilling time. Posted for ZWT 4.

Provided by Um Safia

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 (3 lb) whole chickens, cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 garlic cloves, chopped
2 large onions, sliced
1/2 teaspoon thyme
1/2 teaspoon marjoram
18 whole black peppercorns
salt, to taste
3 cups apple cider vinegar
1 1/2 cups olive oil

Steps:

Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat.
Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices.
Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.
Remove from the heat and allow to come to room temperature. Chill well in the refrigerator - at least 5 hours but best overnight - and serve cold.

Nutrition Facts : Calories 911.4, Fat 78.8, SaturatedFat 16, Cholesterol 160.4, Sodium 177.2, Carbohydrate 8, Fiber 1.4, Sugar 3.4, Protein 38.4

CHICKEN ESCABECHE

Chicken Escabeche image

Traditionally, an escabeche preparation involves marinating a protein overnight. This quicker version is just as flavor-packed as the classic kind without all the waiting.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 50m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 whole chicken (3 1/2 to 4 pounds), quartered
Coarse salt and ground pepper
1 large red onion, sliced into 1/4-inch rounds
1/3 cup red- or white-wine vinegar
2 cups low-sodium chicken broth
1/2 cup dried currants or raisins
1/2 cup natural almonds, coarsely chopped and toasted
2 oranges, peel and pith removed, flesh cut into segments, juice squeezed from membranes and reserved

Steps:

Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over high. Season chicken with salt and pepper. Cook chicken, skin side down, until browned and crisp, 4 minutes. Flip and cook 2 minutes. Transfer to a rimmed baking sheet, skin side up. Bake until chicken is cooked through, 20 minutes.
Meanwhile, wipe out skillet and heat 1 tablespoon oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add vinegar, broth, and currants; bring to a boil. Reduce to a simmer and cook until liquid reduces by three-quarters, 12 minutes. Stir in almonds, and orange segments and juice. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 622 g, Fat 29 g, Fiber 6 g, Protein 59 g

Tips:

Choose the right chicken: A whole chicken, cut into 8 pieces, is the traditional choice for this dish. However, you can also use boneless, skinless chicken breasts or thighs.
Make sure the chicken is well-browned: This will help to give the dish a rich, flavorful sauce.
Use a variety of citrus fruits: Oranges, lemons, limes, and grapefruit are all good choices. You can also add other fruits, such as pineapple, mango, or papaya.
Be patient: This dish takes time to cook, but it's worth the wait. The longer you cook it, the more flavorful the sauce will be.
Serve with your favorite sides: Rice, beans, or tortillas are all good options.

Conclusion:

Chicken in Citrus Escabeche Sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of citrus fruits and spices creates a flavorful sauce that is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try. You won't be disappointed!