Chicken escabeche with rice
Chicken pieces browned and gently cooked in oil, vinegar and white wine with onion, carrot, pepper, garlic and bay. Eaten warm with rice, or cold as a starter; it keeps for days in jars in the fridge and improves overnight.
- 1 h 05Time
- 25 minHands-on
- 4Portions
- 42 gprotein per portion
- 920kcal per portion
Ingredients for 4 portions
- 1 kgChicken legs, 4 whole legs, skinned and split into thighs and drumsticks
- to tasteSalt
- 100 mlRapeseed oil
- 2Yellow onions, thinly sliced
- 2Carrots, sliced
- 1Bell pepper, red, in strips
- 4 clovesGarlic, peeled
- 3Bay leaves
- 1 tspBlack pepper, whole peppercorns
- 150 mlVinegar
- 150 mlWhite wine
- ≈ 150 mlWater
On the side
- 300 gRice
Method
- Season the chicken with salt. Heat the oil in a large pot and brown the pieces all over, about 10 minutes.
- Add the onions, carrots, pepper and garlic and cook for 5 minutes, until the onion softens.
- Add the bay leaves, peppercorns, vinegar, wine and water, season with salt and bring to the boil.
- Cover and simmer gently for 40 minutes, until the chicken is tender.
- Meanwhile, boil the rice in plenty of salted water for about 15 minutes, then drain.
- Serve the chicken warm with the vegetables and a little of the liquid, with the rice alongside. Or leave to cool and keep in the fridge: it is even better the next day.
