Chicken Escabeche
2 tablespoons of olive oil; divided
1 yellow pepper; cut strips
1 red pepper; cut strips
1 large red onion; cut rings
1/3 cup of white wine vinegar
1 cup of chicken broth
1 pound of chicken breasts; cut strips
1 peppercorns
1 teaspoon of rosemary
1/2 teaspoon of thyme
1/2 teaspoon of allspice
1 salt and pepper
Sauté veggies in 1 tablespoon of oil until tender. Press herbs into chicken. Remove veggies, add 1 tablespoon oil and sauté 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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