Chicken escabeche

Yield: 1 servings

Measure 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

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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