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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the chicken in the heat after searing.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
