Escabeche de Pollo (Chicken in Vinegar Marinade)

• 8 Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 150 ml Extra virgin olive oil
• 2 medium Yellow onion
• 2 large Carrot
• 6 cloves Garlic
• 2 tsp Sweet paprika
• 1 tsp Black peppercorns
• 3 Bay leaves
• 200 ml White wine vinegar

1. Pat the chicken dry and season all over with the fine sea salt. Slice the onion and carrots, and lightly crush the garlic cloves with the side of a knife.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, for 4–5 minutes per side until well coloured, then transfer to a plate.
3. Lower the heat to medium and add the onion and carrots to the pot. Cook for 8–10 minutes, stirring, until softened and lightly golden.
4. Stir in the garlic, sweet paprika and black peppercorns for 30 seconds until fragrant. Add the bay leaves and pour in the white wine vinegar, scraping up any browned bits from the base.
5. Return the chicken and any juices to the pot, nestling it into the vegetables. Bring to a gentle simmer, then cover and cook on low for 30–35 minutes until the chicken is tender and cooked through.
6. Remove from the heat and let the chicken cool in the escabeche until just warm. Transfer everything to a non-reactive dish, making sure the chicken is well coated, then cover and rest in the fridge so the flavours develop.
7. Bring to room temperature for 20–30 minutes before serving. Spoon the onions, carrots and tangy oil-vinegar marinade over the chicken.

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