Entree: Mexico – Campeche, Yucatan Peninsula Mexico – Escabeche Oriental

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 cup (240 ml) white vinegar
- 1/2 cup (120 ml) Seville orange juice or substitute (1/4 cup [60 ml] orange juice + 1/4 cup [60 ml] lime juice)
- 1/4 cup (60 ml) vegetable oil (for marinade)
- 1 tsp (5 g) achiote paste (optional, for color)
- 4 cloves garlic, minced (approx. 12 g)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 6 whole allspice berries (or 1/2 tsp [1 g] ground allspice)
- 4 whole cloves
- 1 large white onion, cut into thick rings (approx. 10 oz / 280 g)
- 2 large carrots, peeled and cut into thin batons (approx. 8 oz / 225 g)
- 1 red bell pepper, seeded and sliced (approx. 6 oz / 170 g)
- 1 cup (150 g) green olives, pitted (Manzanilla or similar)
- 2 tbsp (30 ml) capers, drained
- 1/4 cup (60 ml) chopped fresh cilantro, plus extra for garnish
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) neutral oil (for browning chicken)
- For serving — rice:
  - 1 1/2 cups (285 g) long-grain white rice, rinsed
  - 3 cups (720 ml) low-sodium chicken broth
  - 1 tbsp (15 ml) neutral oil
  - 1 tsp (5 g) salt
- Lime wedges, for serving (optional)

Instructions

Short Description:
A Campeche specialty of chicken marinated in a tangy vinegar-and-citrus sauce with warm spices, then simmered with onions, carrots, peppers, olives and capers; served with long-grain rice for a complete main course.

Regional Notes:
This Yucatan Peninsula (Campeche) version emphasizes a vinegar-based marinade often balanced with Seville orange or citrus, and the use of pickled vegetables and olives reflects Spanish and Caribbean influences distinctive to the region. Unlike inland Mexican escabeches, the Campeche style leans brighter and is commonly served with plain rice so the pickled sauce remains the focus.

1. In a large bowl combine the white vinegar, Seville orange juice (or orange+lime), 1/4 cup (60 ml) vegetable oil, achiote paste (if using), minced garlic, 2 tsp (10 g) salt, 1 tsp (2 g) black pepper, sugar, bay leaves, allspice berries and whole cloves. Stir to dissolve the achiote and sugar.
2. Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight, turning once or twice so the marinade penetrates evenly.
3. When ready to cook, remove the chicken from the refrigerator 30 minutes before cooking to come closer to room temperature. Reserve the marinade and whole spices.
4. Heat 2 tbsp (30 ml) neutral oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches, skin-side down first, about 4–5 minutes per side, until golden. Transfer browned chicken to a plate.
5. In the same pan reduce heat to medium and add the sliced onion, carrot batons and red bell pepper. Sauté 4–5 minutes until vegetables soften but still have some bite. Push vegetables to the sides.
6. Pour the reserved marinade (including the vinegar-citrus mix and whole spices) into the pan and bring to a gentle simmer. Scrape any browned bits from the pan bottom with a wooden spoon.
7. Return the browned chicken pieces to the pan, nestling them among the vegetables. Add enough water or low-sodium chicken broth to barely come halfway up the chicken pieces if necessary (about 1/2–1 cup / 120–240 ml) so the sauce does not become too concentrated. Cover and simmer gently 25–30 minutes, or until the chicken is cooked through and tender (internal temp 165 F / 74 C).
8. While the chicken simmers, prepare the rice: heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, 1–2 minutes. Add 3 cups (720 ml) chicken broth and 1 tsp (5 g) salt, bring to a boil, then reduce heat to low, cover and cook 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
9. With 5 minutes left on the chicken, stir in the green olives, capers and 1/4 cup (60 ml) chopped cilantro. Taste and adjust seasoning with salt and pepper; add a splash of vinegar or a squeeze of lime if you prefer brighter acidity.
10. To serve, mound rice on warm plates or a serving platter, arrange chicken and its pickled-vegetable sauce over the rice, and garnish with extra cilantro and lime wedges. Leftovers improve after a day as flavors meld; store refrigerated up to 3 days.