Chicken Escabeche Recipe

Ingredients For Chicken Escabeche Recipe

• 3 tablespoon Extra-virgin olive oil
• 12.5 ounce Skinless, boneless chicken breast halves
• 3.5 ounce Carrots, julienned
• 3.5 ounce White onion, thinly sliced
• 3.5 ounce Red onion, thinly sliced
• 2 Bay leaves
• 1 Clove garlic, minced
• 1 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 0.25 cup Red wine vinegar
• 0.25 cup Dry white wine
• 0.25 cup Water
• 1 teaspoon Achiote powder