Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 cup white wine vinegar
- 1/2 cup chicken broth
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Season the chicken breasts with salt and pepper, then dredge them in flour.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. Add the onion, red bell pepper, and green bell pepper to the skillet and cook until softened, about 5 minutes.
4. Add the garlic, oregano, and cumin to the skillet and cook for 1 minute.
5. Add the white wine vinegar and chicken broth to the skillet and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
6. Add the chicken breasts back to the skillet, cover, and simmer for 10 minutes.
7. Add the green olives to the skillet and simmer for an additional 5 minutes.
8. Sprinkle the chopped parsley over the top of the chicken and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 18g
- Carbohydrates: 17g
- Protein: 34g
- Sodium: 910mg
Substitutions for ingredients:
- You can use bone-in chicken breasts instead of boneless.
- You can use any color of bell pepper you prefer.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add sliced carrots or potatoes to the skillet for additional vegetables.
- You can use black olives instead of green olives.
- You can add a can of diced tomatoes to the skillet for a more tomato-based sauce.
Tips and tricks:
- Be sure to season the chicken breasts well with salt and pepper before dredging them in flour.
- Use tongs to flip the chicken breasts in the skillet to avoid tearing the coating.
- If the sauce is too thick, you can add more chicken broth to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and sauce in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the chicken and sauce over a bed of rice or quinoa.
- Garnish with additional chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the chicken is not cooked through after simmering for 10 minutes, you can continue to simmer it until it reaches an internal temperature of 165°F.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Escabeche is a Spanish dish that typically consists of fish or meat that is marinated in vinegar and spices.
Flavor profiles:
- Tangy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with a side dish of your choice.
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Region: Spanish