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Escabeche De Pollo

A pickled chicken dish with garlic, onions, peppers, carrots, celery, and a vinegar and wine sauce.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Escabeche De Pollo

8 servings

Ingredients

Directions

Brown the chicken

  1. Cut chicken into 8 servings, sprinkle with salt.

  2. Heat oil in a large skillet and brown chicken slowly, about 8-10 min for the breast and 20-30 min for the leg and thigh.

  3. Remove chicken and set aside.

Make the marinade

  1. Add garlic and onions to the skillet and cook until golden brown, about 5 min.

  2. Add the chile, bay leaves, cayenne, remaining salt and thyme. Saute 1-2 min.

  3. Add vinegar and red wine, bring to a boil and simmer 15 min.

  4. Add carrots (2.5 × 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 min.

  5. Add red and green peppers (cut into 1.5 in triangles) and simmer 5 min.

Combine and cool

  1. Pour the marinate over the chicken and let cool.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the main dish; slow browning builds colour and flavour in the meat.
Red wine vinegar
Provides the acidity that gives the marinade its sharp, tangy character.
Red wine
Adds depth and body to the simmered marinade liquid.
Achiote oil
Carries colour and a mild earthy flavour, and conducts heat for browning the chicken.
Onions
Soften and sweeten as they cook, adding body to the marinade.
Garlic
Adds pungent aroma that mellows as it cooks in the oil.

The step that matters

Brown the chicken slowly. Slow browning renders fat and develops colour and flavour in the meat without scorching the surface. Thicker leg and thigh pieces need the longer time so they cook through, which is why the breast and leg pieces are timed separately.

Flavor stand-ins for the celery

How well each one fits the dish's main ingredients (chicken, parsley, red wine, vinegar, garlic, carrot, onion):

  1. Thymebetter flavor fit
  2. Cuminabout as good a flavor fit
  3. Rosemaryabout as good a flavor fit
  4. Celerythe original

Fit is the average pairing score against chicken, parsley, red wine, vinegar, garlic, carrot, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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