Description
This Chicken Escabeche recipe features juicy chicken thighs marinated and cooked in a vibrant mixture of toasted spices, tangy sherry vinegar, sweet golden raisins, spicy jalapeño, and fresh mint. The chicken is seared to crispy perfection on the stovetop before being finished in the oven, delivering a harmonious balance of sweet, spicy, and savory flavors with a refreshing herbal finish.
Ingredients
Scale
Main Ingredients
- 6 Chicken Thighs
- 1/2 cup Golden Raisins
- 1 Jalapeño Pepper
- 3/4 cup Fresh Mint Leaves
Spices
- 1 tablespoon Cumin Seeds
- 1 teaspoon Ground Coriander
- 1 Bay Leaf
Vegetables
- 1 Onion
- 1 Carrot
- 6 cloves Garlic
Liquids
- 1/3 cup Olive Oil
- 2/3 cup Sherry Vinegar
- 1/2 cup Water
Seasoning
- Salt and Pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the chicken escabeche.
- Prepare Raisins and Jalapeño: Place 1/2 cup golden raisins and 1 whole jalapeño pepper in a non-reactive heatproof bowl; set aside to infuse later.
- Season the Chicken: Pat 6 chicken thighs dry and season both sides and under the skin generously with salt and pepper.
- Toast Spices: Heat a large, wide skillet over medium heat and toast 1 tablespoon cumin seeds and 1 teaspoon ground coriander until fragrant, about 1 minute, allowing the spices to bloom.
- Sauté Aromatics: Add 1/3 cup olive oil to the toasted spices, then stir in 1 chopped carrot, 1 chopped onion, and 6 minced garlic cloves. Cook until onions become translucent without browning, approximately 5 to 8 minutes.
- Add Vinegar and Simmer: Pour in 2/3 cup sherry vinegar, 1/2 cup water, and add 1 bay leaf. Bring the mixture to a boil, then reduce heat and simmer for about 1 minute.
- Combine Vinegar Mixture with Raisins and Jalapeño: Remove the bay leaf and pour the warm spiced vinegar mixture over the raisins and jalapeño in the heatproof bowl. Stir well to combine and allow the flavors to meld.
- Sear the Chicken: Wipe the skillet clean and heat 2 tablespoons olive oil over medium heat. Place chicken thighs skin-side down in batches (3–4 pieces per batch) and cook until the skin is crispy and golden, about 8 minutes.
- Flip the Chicken: Turn the chicken thighs over and cook for an additional minute to ensure even cooking. Remove and set aside.
- Combine and Bake: Return the vinegar mixture to the skillet, scraping the bottom to loosen any browned bits. Nestle the seared chicken thighs into the mixture and transfer the skillet to the preheated oven. Bake uncovered for about 15 minutes, or until the chicken is cooked through.
- Finish and Serve: Remove the chicken from the oven and let cool for about 15 minutes to enhance flavor integration. Sprinkle 3/4 cup fresh mint leaves over the top just before serving.
Notes
- Work in batches when searing the chicken to avoid overcrowding the pan and ensure crispy skin.
- The jalapeño peppers soften through marinating, adding a subtle heat without overwhelming the dish.
- Letting the chicken rest after baking helps the flavors deepen and the meat remain juicy.
- You can substitute sherry vinegar with white wine vinegar if unavailable, but sherry vinegar adds a unique depth.
- Use a non-reactive bowl such as glass or stainless steel for the vinegar mixture to avoid any metallic taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: Chicken Escabeche, Spanish Chicken, Jalapeño Chicken, Raisin Chicken, Spiced Chicken, Mint Chicken, Sherry Vinegar Chicken
