Pan-Asian Chicken Escabeche

The word 'escabeche' refers to the marinating process of the chicken thighs prior to cooking in this intensely flavorful Asian-style stir-fry dish. This delicious recipe was developed at the Illinois Institute of Art Cooking School, Chicago.

Recipe Ingredients:

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 jalapeño pepper, seeded
2 (5-ounce) cans water chestnuts
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

Cooking Directions:

1. 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.
2. While chicken is marinating, place red pepper pieces, yellow pepper pieces, jalapeño 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.
3. 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 ground black pepper. Place bowl in refrigerator and allow to sit for one hour or up to overnight.
4. 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.
5. Add chicken to vegetable salad mixture. Add cilantro and parsley; stir well to combine.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 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.