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Chicken Marinated

chicken marinated Entree
Chicken Marinated
  • Prep 25 min
  • Total 45 min
  • Ingredients 11
  • Servings 8

An escabeche (brine sauce marinade) is the cooking method used to preserve food. The technique consists in preserving fish and meat with an elaborated marinade made with vinegar, wine, oil, bay leaves and ground pepper. Each recipe has a history to tell or remember, something that makes it special. The same way we prepare our recipes with so much care and love, we sometimes find ourselves making a special dish, and all of the sudden start to remember moments of our childhood. This is exactly what happened to me with this chicken marinade! My mom used to serve it with crackers as an appetizer during birthdays, and occasionally, she would serve it to us as a main dish with white rice and vegetables. I hope you like it as much as I do! MORE + LESS -

Ingredients

4
boneless skinless chicken breasts (2 lbs)
1 1/2
cups oil
2
red onions, finely chopped
3
garlic cloves, chopped
1/2
cup white wine
3/4
cup white vinegar
1
tablespoon black ground pepper
1
carrot, grated or finely chopped
3
bay leaves
Salt to taste
1
tablespoon fresh parsley chopped, if desired

Directions

Hide Images
  • 1
    Season and cook chicken breasts (steamed or boil to your liking). Once cooked, shred chicken breasts; set aside on covered glass bowl.
  • 2
    Heat oil in skillet over medium heat. Stir in onion and garlic, cook until onion becomes translucent; don’t allow onion and garlic to burn. Stir in wine, vinegar, pepper, carrot and bay leaves; cook for approximately 15 to 25 minutes over medium heat.
  • 3
    Pour mixture over chicken; mix well. Let cool before serving.

Expert Tips

  • Keep refrigerated.
  • Add vegetables like eggplant or squash.
  • Serve with crackers or white rice for dinner.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • An escabeche (brine sauce marinade) is the cooking method used to preserve food. The technique consists in preserving fish and meat with an elaborated marinade made with vinegar, wine, oil, bay leaves and ground pepper. Each recipe has a history to tell or remember, something that makes it special. The same way we prepare our recipes with so much care and love, we sometimes find ourselves making a special dish, and all of the sudden start to remember moments of our childhood. This is exactly what happened to me with this chicken marinade! My mom used to serve it with crackers as an appetizer during birthdays, and occasionally, she would serve it to us as a main dish with white rice and vegetables. I hope you like it as much as I do!

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