Chicken Escabeche

By Buckwheat Queen

4.38 / 5

15min

30min

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3 tablespoons extra-virgin olive oil
12 ½ ounces skinless, boneless chicken breast halves
3 ½ ounces carrots julienned
3 ½ ounces white onion thinly sliced
3 ½ ounces red onion thinly sliced
2 bay leaves
1 clove garlic minced
1 teaspoon ground black pepper
½ teaspoon salt
¼ cup red wine vinegar
¼ cup dry white wine
¼ cup water
1 teaspoon achiote powder
½ teaspoon cayenne pepper