Chicken escabeche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | olive oil; divided |
| 1 | yellow pepper; cut strips | |
| 1 | red pepper; cut strips | |
| 1 | large | red onion; cut rings |
| ⅓ | cup | white wine vinegar |
| 1 | cup | chicken broth |
| 1 | pounds | chicken breasts; cut strips |
| 1 | peppercorns | |
| 1 | teaspoon | rosemary |
| ½ | teaspoon | thyme |
| ½ | teaspoon | allspice |
| 1 | salt and pepper | |
Directions
WALDINE VAN GEFFEN VGHC42A
Saute veggies in 1 tb oil until tender. Press herbs into chicken. Remove veggies, add 1 tb oil and saute chicken pieces. When done, add broth and vinegar. Simmer a few minutes to blend. Add veggies and serve over rice or pasta. Source: Lightly Ethnic
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