Guatemalan · beginner
Guatemalan Escabeche Chicken Skillet With Pickled Vegetables
Seared chicken thighs cooked alongside crisp-tender vegetables bathed in a bright, spiced oregano vinegar broth.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs lightly with salt and black pepper on both sides.
- 02
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 5 minutes per side until golden brown, then transfer to a plate.
- 03
In the same skillet, add sliced red onion, carrots, cauliflower florets, and sliced garlic. Sauté over medium heat for 4 minutes until vegetables begin to soften slightly.
- 04
Stir in dried oregano, white vinegar, and halal chicken broth, bringing the mixture to a lively simmer.
- 05
Return the seared chicken thighs to the skillet, spooning the pickled vegetable broth over the meat.
- 06
Cover the skillet, reduce heat to medium-low, and simmer for 10 to 12 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are crisp-tender.
A LITTLE KITCHEN KNOW-HOW
Pan-Pickling (Escabeche)
Briefly cooking vegetables and meat in an acidified spiced liquid to infuse bright tanginess while maintaining texture.
Notes from the kitchen
- Let the skillet sit off heat for 5 minutes before serving to allow the vinegar tang to meld with the chicken juices.
- Pairs wonderfully with steamed white rice or warm handmade corn tortillas.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.