Chicken Escabeche with Corn

Ingredients

• Chicken Breast150 g
• Vinegar2 tablespoon (20 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Corn1/2 unidad (125 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Put the corn in a pot with boiling water and let boil for 15-20 minutes. Remove and drain.

2. 2

   Step 2

   Then cut the onion and bell pepper into strips, finely slice the carrot and cut the chicken into medium pieces.

3. 3

   Step 3

   Heat a pot over high heat. Once heated, pour half the oil, spread and add the chicken.

4. 4

   Step 4

   Cook for 3-4 minutes over medium heat until brown. Then lower the heat and add the remaining oil.

5. 5

   Step 5

   Add the onion, bell pepper, carrot and cook until the onion is translucent.

6. 6

   Step 6

   Add the vinegar, pepper and salt. If you have a bay leaf, add.

7. 7

   Step 7

   Cook for 10-15 minutes until the chicken is cooked and tender. If necessary, add some water to prevent from drying.

8. 8

   Step 8

   Serve the chicken escabeche with the cooked corn.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Escabeche with Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.