Recipes / Chicken Escabeche

Chicken Escabeche

By Mark Bittman

Published June 24, 2020

Cooks in Spain, the Caribbean, and some South American countries have this excellent technique of marinating food after cooking. If you’re not in a huge hurry, you can hold off on the garnish and refrigerate this Chicken Escabeche for as little as 1 hour or up to 24 hours, but even 10 minutes of marinating in the tangy, slightly hot dressing will be noticeable.

Photo: Aya Brackett
Photo: Aya Brackett
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Chicken Escabeche

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4 servings 1x