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Chicken Escabeche

Why not try this delicious chicken recipe from our friends at Inglewood Organic? Escabeche is a common dish in Spanish, Portuguese, Filipino and Latin American cuisines, where vinegar and spices are utilised for a tasty and fragrant sauce.


  • 6 Inglewood Organic Chicken Drumsticks
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, fined diced
  • 6 cloves garlic, minced
  • 2 tsp cumin, ground
  • 2 tsp coriander, ground
  • 1 bay leaf
  • 2/3 cup red wine vinegar
  • 1 red chilli, thinly sliced
  • 1⁄4 cup sultanas
  • 1⁄4 cup mint leaves


  1. Preheat oven to 180 °C.
  2. In a large Dutch oven, add 1 tbsp of oil and heat to medium heat and place the
    drumsticks in to brown all over. Remove and set aside.
  3. Add the onion, carrot, garlic and oil into the same pan and sauté over medium
    heat. Stirring occasionally until the onion is translucent.
  4. Add cumin and coriander and cook for 1-2 minutes until fragrant.
  5. Add bay leaf, vinegar, 1⁄2 cup water, and boil. Add the drumsticks into the
    pan nestling into the base evenly.
  6. Scatter the chilli and sultanas and place into the oven, uncovered, until the chicken
    is cooked through. About 20 minutes.
  7. Remove from the oven and top with mint. Serve immediately with rice or

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