Name: Chicken Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; 12.5 ounces skinless, boneless chicken breast halves; 3.5 ounces carrots, julienned; 3.5 ounces white onion, thinly sliced; 3.5 ounces red onion, thinly sliced; 2 bay leaves; 1 clove garlic, minced; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 0.25 cup red wine vinegar; 0.25 cup dry white wine; 0.25 cup water; 1 teaspoon achiote powder; 0.5 teaspoon cayenne pepper

Cook Time: 30 minutes

Recipe

Ingredients

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

Directions

Heat oil over medium-high heat in a Dutch oven. Add the chicken to the hot oil and brown on one side for about 5 minutes.
Flip the chicken and add the carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Stir the ingredients together and cook until the vegetables have softened and the chicken has browned, about 8 minutes.
Pour in the red wine vinegar, white wine, and water into the Dutch oven. Add the achiote powder and cayenne pepper, and stir everything together.
Reduce the heat to medium. Cover and simmer until the chicken is no longer pink in the center. Use an instant-read thermometer to ensure the internal temperature reaches at least 165F (74C), about 15 minutes.

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value*
Calories	506	-
Total Fat	26g	34%
Saturated Fat	5g	23%
Cholesterol	108mg	36%
Sodium	721mg	31%
Total Carbohydrate	19g	7%
Dietary Fiber	4g	13%
Total Sugars	7g	-
Protein	42g	83%
Vitamin C	11mg	13%
Calcium	71mg	5%
Iron	2mg	12%
Potassium	1637mg	35%