Spanish Chicken Escabeche Recipe
2 boneless-skinless chicken breasts, cut to 1-inch strips;
1 yellow pepper and 1 red pepper cut to strips;
1 red onion, cut to rings;
1 cup chicken broth;
4 tablespoons extra virgin olive oil;
1 spoonful white wine vinegar;
1 teaspoon corn starch;
freshly ground black pepper,
thyme and allspice to taste.
Heat the oil in a large heavy pan and saute the veggies until tender. Press herbs into chicken. Remove veggies, add the rest of the olive oil and saute chicken pieces. When done, add broth and vinegar. Simmer a few minutes, and thicken with the corn starch dissolved in a small amount of water. Add veggies to the pan and toss well to combine. Serve over white rice or mashed potato.
Escabeche is the name of number of Mediterranean dishes, commonly made with fish, but can be also chicken, rabbit or pork. The common feature is the acidity in the dish - either marinated in an acidic mixture, or added to the sauce.