Dinner

Chicken Escabeche with Jalapeños, Golden Raisins, and Mint Recipe

ByLuna Ryder December 27, 2025December 27, 2025

Introduction

Chicken Escabeche is a vibrant, flavorful dish featuring tender chicken thighs simmered in a tangy sherry vinegar sauce with jalapeños, golden raisins, and fresh mint. This recipe offers a delightful balance of heat, sweetness, and herbs that’s perfect for a satisfying meal any day of the week.

A metal pan filled with five pieces of golden brown chicken thighs, each topped with small green mint leaves and slices of green chili. The chicken rests in a light yellow broth with visible chunks of diced orange carrots and whole garlic cloves. A silver spoon holding some broth sits inside the pan on the right side. The pan is placed on a white marbled surface that appears clean and smooth. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For milder heat, remove the seeds from the jalapeño before adding it to the dish.
Swap sherry vinegar with apple cider vinegar if you want a slightly different tangy flavor.
Add toasted almonds or pine nuts for some added crunch and texture.
Use bone-in skin-on chicken breasts instead of thighs if preferred, adjusting cooking time accordingly.

Storage

Store any leftover chicken escabeche 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 retain the vibrant flavors. This dish can also be served cold or at room temperature.

How to Serve

A round metal pan holds five golden brown chicken thighs with crisp skin arranged in a circle. Scattered on top and around the chicken are slices of green jalapeño peppers, small chunks of orange carrot, whole peeled garlic cloves, and fresh green mint leaves. A clear yellow sauce with herbs and oil surrounds the chicken, pooling at the bottom of the pan. A shiny metal spoon with yellow sauce rests on the right edge inside the pan. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar for this recipe?

Yes, while sherry vinegar provides a distinct flavor, you can substitute with apple cider vinegar or white wine vinegar. Just keep in mind that the taste will vary slightly.

Is it necessary to use fresh mint, or can I use dried mint instead?

Fresh mint adds a bright, refreshing finish that complements the dish well. Dried mint won’t provide the same freshness but can be used in a pinch, added earlier during cooking to release its flavor.

Luna Ryder