Chicken Escabeche (Marinated Chicken) is a recipe that is easy to make and stores well. It can be adjusted to use with goat as well, and also works very well with green plantains. This dish calls for chicken cooked in a vinaigrette and olive oil sauce. The result is highly flavorful, savory chicken.

- 1 – 3 lb. chicken, cut
- 2 Packets of Sazon
- 1 c. olive oil
- 3 medium onions, finely cut
- 2 whole, peeled garlic cloves
- 1 lemon
- 1/2 orange
- 10 whole pepper corns
- 2 bay leaves
- 1/2 c. red vinegar
- 1 c. dry white wine
- 1 tsp. paprika
- salt to taste

Wash chicken and pat dry with paper towels. Heat olive oil and slowly brown chicken in a deep skillet. Fry the chicken only until golden and do not allow it to form a crust. Pour over the fried chicken the following marinade: wine, vinegar, sazon, bay leaves, garlic cloves, pepper corns, lemon and orange (sliced, peel and all) and salt to taste.

Simmer chicken in marinade for 1 hour or until the joints move easily. Add in onions. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed. Serve hot with rice or serve cold in sauce.

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