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Salbutes with chicken escabeche
Salbutes with chicken escabeche
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate store-bought BBQ chicken with tangy vinegar marinade.
Ingredients:
  • 36.40 gm olive oil
  • 2 red onions, thinly sliced
  • 1.20 gm sea salt
  • 3 garlic cloves, crushed
  • 1 tsp dried oregano leaves
  • 1/2 tsp black peppercorns, crushed
  • 1/2 tsp dried chilli flakes (optional)
  • 1/4 tsp ground allspice
  • 2 tomatoes, cut into thin wedges
  • 60ml (1/4 cup) apple cider vinegar
  • 125ml (1/2 cup) salt reduced chicken style liquid stock
  • 1 barbecue chicken, skin and bones removed, meat shredded
  • 62.50 ml chopped fresh coriander
  • 1/4 iceberg lettuce, thinly sliced
  • 2 tomatoes, extra, thinly sliced
  • 1 large avocado, thinly sliced
  • 12 mini tortillas, warmed
Instructions:
  • In a large frying pan over medium-low heat, heat the oil. Add the onion and sea salt and stir until soft, about 6 minutes. Next, stir in the garlic, oregano, pepper, chili flakes, and allspice for 1 minute until aromatic. Then, add the tomato wedges and vinegar, stirring for another minute. Pour in the stock and simmer, stirring occasionally, until the liquid almost evaporates, about 6 minutes. Finally, stir in the chicken until heated through, about 2 minutes, and add the coriander.
  • Arrange your lettuce, sliced tomato, chicken mixture, and avocado evenly on the tortillas.

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