Pollo en Escabeche - Pickled Chicken

Pollo en Escabeche - Pickled Chicken
Pollo en Escabeche - Pickled Chicken

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La Cocina Goya

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.

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bone-in, skin-on chicken pieces(breasts, legs and/or thighs), about 3 lbs. 

½ cup

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

In large container with lid or in large zip-top bag, combine chicken, lemon juice, olive oil and adobo; toss to coat chicken completely; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hrs

Step 2

Heat oven to 400°F. Strain chicken, discarding marinade. Place chicken skin side-up on foil-lined baking sheet. Bake until skin is golden brown and crispy, and chicken is cooked through, (internal temperature will register 165°F on quick-read thermometer), about 25 min

Step 3

Transfer chicken to serving dish; let rest 5-10 minutes

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Main Dishes Under 40

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