Pollo en Escabeche - Pickled Chicken | GOYA® Recipe with Vinegar & Herbs

Main Dishes

Pollo en Escabeche - Pickled Chicken

A Zesty Chicken Preparation

Pollo en Escabeche is a distinctive dish that evokes the tangy taste of Spain with white wine and red wine vinegar. This delicious chicken in aspic is a meal alone or makes a unique chicken salad base.

Nearly all Spanish restaurants offer a version of Pollo en Escabeche—the dish is similar to chicken in white wine sauce, but becomes more savory with a popular, regional combination of herbs and spices.

Serves 4

Prep time: 15 min.

Total time: 1 hr., 5 min,


1 chicken (about 3-4 lb.), cut up

2 packets Sazón GOYA® con Azafrán

1 1/2 cups GOYA® Olive Oil

3 medium onions, thinly sliced

2 carrots, sliced

10 cloves garlic, peeled and crushed

1 tbsp. paprika

2 cups GOYA® White Cooking Wine

1 1/2 cups GOYA® Red Wine Vinegar

4 bay leaves

1 tbsp. chopped fresh thyme

8 whole cloves


1. Sprinkle chicken evenly with Sazón. In a large saucepan, sauté chicken in olive oil until browned. Remove chicken.
2. In the same pan, lightly sauté onion and carrot; add garlic and paprika, stirring in quickly to prevent burning. Add wine and simmer, uncovered, for 2-3 minutes until slightly reduced.
3. Add vinegar, bay leaves, thyme and cloves. Bring to a boil, return chicken to pot and simmer, uncovered, for 30-40 minutes.
4. Serve cold, sliced on a bed of lettuce or re-heat and serve with rice or potatoes. Garnish with fresh thyme.

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