Chicken Escabeche with Jalapeños, Golden Raisins, and Mint Recipe

Introduction

Chicken Escabeche is a flavorful dish featuring tender chicken thighs simmered in a tangy vinegar sauce with jalapeños, golden raisins, and fresh mint. This recipe brings a perfect balance of sweet, spicy, and aromatic flavors that will delight your palate.

Ingredients

• 1/2 cup Raisins
• 6 Chicken Thighs
• 1 tablespoon Cumin Seeds
• 1 teaspoon Ground Coriander
• 1/3 cup Olive Oil
• 1 Onion
• 1 Carrot
• 6 cloves Garlic
• 1 Bay Leaf
• 2/3 cup Sherry Vinegar
• 1/2 cup Water
• 1 Jalapeño Pepper
• 3/4 cup Fresh Mint Leaves

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C).
2. Step 2: Place the raisins and jalapeño pepper in a non-reactive heatproof bowl and set aside.
3. Step 3: Season the chicken thighs with salt and pepper on both sides and under the skin. Pat the skin dry and set aside.
4. Step 4: In a large, wide skillet over medium heat, toast the cumin seeds and ground coriander until fragrant, about 1 minute.
5. Step 5: Add the olive oil to the skillet and stir in the carrot, onion, and garlic. Cook until the onions are translucent but not browned, around 5 to 8 minutes.
6. Step 6: Stir in the sherry vinegar, water, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for about 1 minute.
7. Step 7: Remove the bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.
8. Step 8: Wipe the skillet clean, heat 2 tablespoons of olive oil over medium heat, and add the chicken skin side down. Cook in batches if necessary, until the skin is crispy, about 8 minutes.
9. Step 9: Flip the chicken and cook for an additional minute. Remove the chicken and set aside.
10. Step 10: Return the vinegar mixture to the skillet, stirring and scraping up any browned bits. Nestle the chicken into the pan and place uncovered in the oven for about 15 minutes, until cooked through.
11. Step 11: Remove from oven and let cool for about 15 minutes. Sprinkle fresh mint leaves on top before serving.

Tips & Variations

• For extra heat, add more jalapeño or a pinch of crushed red pepper flakes.
• Use skin-on chicken thighs for crispier texture and richer flavor.
• If you prefer a milder dish, remove the seeds from the jalapeño before cooking.
• Substitute sherry vinegar with apple cider vinegar for a different tang.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to keep the chicken moist and maintain the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier and more flavorful in this recipe. If using breasts, watch cooking time carefully to avoid drying out the meat.

Is this dish served hot or cold?

Chicken Escabeche can be enjoyed warm or at room temperature. The flavors often deepen when served cooled after resting.

Chicken Escabeche with Jalapeños, Golden Raisins, and Mint Recipe

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★★★★★

4.6 from 476 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Chicken Escabeche recipe features succulent chicken thighs braised in a tangy sherry vinegar sauce, infused with warm spices like cumin and coriander, and accented with jalapeños, golden raisins, and fresh mint. The dish is seared to achieve crispy skin before finishing in the oven, offering a perfect balance of savory, sweet, and spicy flavors.

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Ingredients

Scale 1x2x3x

Fruit and Aromatics

• 1/2 cup Raisins
• 1 Jalapeño Pepper
• 3/4 cup Fresh Mint Leaves
• 1 Onion, chopped
• 1 Carrot, chopped
• 6 cloves Garlic, minced

Spices

• 1 tablespoon Cumin Seeds
• 1 teaspoon Ground Coriander
• 1 Bay Leaf

Liquid Ingredients

• 1/3 cup Olive Oil
• 2/3 cup Sherry Vinegar
• 1/2 cup Water

Protein

• 6 Chicken Thighs (skin-on, bone-in)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the chicken in the heat after searing.
2. Prepare Raisins and Jalapeño: Place the 1/2 cup of raisins and whole jalapeño pepper in a heatproof, non-reactive bowl and set aside. These will infuse flavor during the simmering step.
3. Season Chicken: Generously season the 6 chicken thighs with salt and pepper on both sides, including under the skin. Pat the skin dry to help it crisp during cooking, then set aside.
4. Toast Spices: Heat a large, wide skillet over medium heat. Add 1 tablespoon cumin seeds and 1 teaspoon ground coriander, toasting them until fragrant and blooming their flavors, about 1 minute.
5. Sauté Vegetables: Add 1/3 cup olive oil to the skillet with the toasted spices. Stir in the chopped carrot, onion, and minced garlic, cooking until the onions become translucent without browning, approximately 5 to 8 minutes.
6. Simmer Vinegar Mixture: Pour in 2/3 cup sherry vinegar, 1/2 cup water, and add 1 bay leaf. Bring to a boil, then reduce heat and simmer for about 1 minute to meld flavors.
7. Combine Mixture: Remove the bay leaf and pour the hot vinegar mixture over the raisins and jalapeño in the prepared bowl, stirring gently to combine the flavors.
8. Clean and Heat Skillet: Wipe the skillet clean, return to medium heat, and add 2 tablespoons olive oil. Heat until hot, then place the chicken thighs skin-side down in batches of 3 to 4 to avoid overcrowding.
9. Sear Chicken Skin: Cook the chicken skin-side down until the skin is crispy and golden brown, about 8 minutes. This step develops texture and flavor.
10. Flip Chicken: Turn the chicken over and cook for an additional minute on the other side. Then, remove the chicken from the skillet and set aside.
11. Return Vinegar Mixture and Nestle Chicken: Pour the vinegar-raisin-jalapeño mixture back into the skillet, stirring and scraping up any browned bits from the bottom. Nestle all chicken thighs into the mixture.
12. Bake Chicken in Oven: Transfer the skillet uncovered to the preheated oven. Bake for approximately 15 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C).
13. Cool and Garnish: Remove the skillet from the oven and let the chicken rest and cool for about 15 minutes. Sprinkle the 3/4 cup fresh mint leaves over the top before serving to add freshness and aroma.

Notes

• Use bone-in, skin-on chicken thighs for best flavor and texture.
• Adjust the amount of jalapeño based on your preferred spice level.
• Crisping the chicken skin prior to baking ensures a lovely texture contrast.
• Make sure to use a non-reactive bowl (glass or ceramic) when mixing with vinegar to avoid metallic taste.
• The dish can be served warm or at room temperature, making it a versatile meal.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Spanish

Keywords: Chicken Escabeche, Spanish Chicken, Sherry Vinegar Chicken, Braised Chicken, Spiced Chicken, Jalapeño Chicken, Mint Chicken