Escabeche is a technique of cooking and preserving food in 3 elements: olive oil, water and vinegar. It dates from the time the Moors were in Spain, and they took it from the Persians; so you can imagine how old and deeply Spanish this dish is. It’s more Spanish than Spanish omelette, Paella and Sangria altogether in a menu for British in a tourist trap in Benidorm.
Although is not well known as something Spanish, you can find loads of variations in different parts of the world: from Mexico to Peru, and from there to the Philippines.
It may sound difficult to make but I can promise you it’s easy as f*ck. As I said before, you only need 3 main and easy to get ingredients: olive oil, water and vinegar. Some people add white wine or substitute the water for it. This is up to you. The key to use these liquid ingredients is to use them in the same amount: 1 glass of olive oil, 1 glass of water -or wine- and 1 glass of vinegar. Then, you can play with the spices and condiments: bay leaves, garlic and black pepper corns are the most used ones. But as you will get experience on making escabeches, you can add and play with new and “exotic” flavours as ginger, cardamom, citrus zest…
So today we are making an Escabeche Chicken Salad that will introduce you to the exciting world of escabeches. Do not be afraid, you’re gonna like it!
How to make Escabeche Chicken Salad
Ingredients (Serves 2 as a starter):
For the Escabeche Chicken
1 chicken breast
1 medium onion
1 medium carrot
1 glass of Extra Virgin Olive Oil
1 glass of water
1 glass of Cider Vinegar
2 garlic cloves
2 bay leaves
Some black pepper corns
Salt to taste
For the salad
2 medium potatoes
1 red pepper
Some black olives
Salt & black pepper to taste
Cook the Escabeche Chicken with one day in advance to let the flavours to develop and the meat to absorb them.
Having this in mind, put the oil in a saucepan you can close with a lid, add the onion and carrot, both sliced and confit them for 30 minutes at low temperature with the lid on.
After that time, sprinkle some salt on the chicken breast and put it in the saucepan. Add the bay leaves, garlic and peppercorns and cover it with the water and the vinegar. Put the lid on the saucepan and cook on low fire for 30 minutes.
When the time is gone, take it from the fire and leave it to cool down completely before putting it in the fridge. The vinegar will continue to cook the meat while the olive oil will create a layer that will protect your Escabeche Chicken from the outside world.
So today is the day you’re going to enjoy your Escabeche Chicken Salad, a delicacy you will be loved for. Trust me!
Take the Escabeche from the fridge to let it reach room temperature.
Prepare and roast the pepper as you were taught in the Escalivada recipe.
Maybe you can use some leftovers peppers from that salad or from the Fancy Italian Restaurant Salad.
Boil the potatoes, skin on, in salty water for 30-45 minutes until they are soft. Cool them down in a bowl with cold water. You may need to change the water to speed this process. Once the potatoes are cold, peel them, cut them in slices and put them on a plate, with some roasted pepper stripes on them.
Take the chicken breast from the escabeche and cut it in stripes. Add them to the plate. Finish your salad with some chopped black olives and some onions and carrots from the escabeche.
Use the escabeche to dress your salad. Seriously! Do it! There’s nothing wrong and you are not going to get poisoned, plus it will make your Escabeche Chicken Salad tastier! Just drizzle 4 or 5 tablespoons to get the taste.
Serve immediately and enjoy it!
Follow me on Instagram for a daily update. If you liked this salad and would like to get other recipes for your lunch or dinners, this is the complete list with all the salads from this challenge.