Escabeche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 - unit chicken breast, no skin1 - unit chicken thighs5 - Onions, raw, large2 - Jalapeno peppers1/2 - cup balsamic vinegar (or any white vinegar)1 - tsp Oregano, ground5 - tbsp Salt (or season to taste)12 - cups water5 - cloves Garlic1 - dash Black Pepper4 - Corn Tortillas (medium) per serving
Clean chicken and remove excess fat. In a large skillet add water, chicken, vinegar, oregano and cover. Roast garlic cloves (on stove top with a fork) and add to pot, cover and bring to boil. In the meantime slice onions in rings in thin slices (not too thin). After 30 minutes chicken should be cooked throughly and should be removed from pot. Do not turn pot off, add onions and jalapeno peppers and boil for 1 minute covered. Turn pot off immediately. Take chicken and put in a broiling pan and broil in oven for 10 minutes or until brown and crispy. Serve with corn tortillas. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAUIL.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAUIL.
Nutritional Info Amount Per Serving
- Calories: 66.0
- Total Fat: 0.5 g
- Cholesterol: 9.4 mg
- Sodium: 4,389.7 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.9 g
- Protein: 4.3 g
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