Chicken Escabeche Recipe
"Chicken breasts, onions, and carrots stew in vinegar and wine for a tangy South American escabeche meal...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil
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12 1/2 ounces skinless, boneless chicken breast halves
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3 1/2 ounces carrots, julienned
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3 1/2 ounces white onion, thinly sliced
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3 1/2 ounces red onion, thinly sliced
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2 bay leaves
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1 clove garlic, minced
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1 teaspoon ground black pepper
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1/2 teaspoon salt
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1/4 cup red wine vinegar
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1/4 cup dry white wine
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1/4 cup water
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1 teaspoon achiote powder
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1/2 teaspoon cayenne pepper
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