A delicious recipe from the Illinois Institute
of Art Cooking School, Chicago.
Pan-Asian Chicken Escabeche
6 chicken thighs, boneless and skinless
1 tablespoon Chinese five spice powder
1 tablespoon olive oil
1 teaspoon salt, divided use
1 teaspoon black pepper, divided use
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 jalapeno pepper, seeded
2 cans water chestnuts (5 ounces each)
1 carrot, peeled and cut into 1 inch chunks
1 English cucumber, skin on and cut into 1 inch chunks
2 radishes, halved
1 red onion, quartered
1 clove garlic, minced
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
In large, resealable plastic bag, combine
Chinese five spice powder, 1 tablespoon olive oil, 1/2 teaspoon
salt and 1/2 teaspoon black pepper. Add chicken thighs to bag,
seal well and turn to coat. Marinate chicken in refrigerator
for one hour, or up to overnight.
While chicken is marinating, place red
pepper pieces, yellow pepper pieces, jalapeno pepper pieces,
water chestnuts, carrot, cucumber, radishes and red onion in
bowl of food processor. Rough chop by pulsing the blade. If food
processor is not available, vegetables may be julienned by hand.
Place chopped vegetables in large bowl.
Add garlic, lime juice, 1/4 cup olive oil, remaining 1/2 teaspoon
salt and remaining 1/2 teaspoon pepper. Place bowl in refrigerator
and allow to sit for one hour or up to overnight.
Prepare gas or charcoal grill. Place chicken
on grill and cook, turning, until done throughout, about 6 minutes
per side. Cool and shred meat coarsely.
Add chicken to vegetable salad mixture.
Add cilantro and parsley; stir well to combine.
Makes 4 servings.
Nutrition Analysis, Per Serving: 370 calories;
22 g fat; 3.5 g saturated fat; 23 g carbohydrate; 5 g fiber
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
