Chicken Escabeche...For A Cold, Snowy Night

March 1, 2011
This post was intended for Sunday night, February 20th. Then, we had an ice storm and we lost our power until Friday February 26th.
I'm so glad I made the Chicken Escabeche so I could have some to take to our oldest daughters house where we stayed until the power came back on.

February 20, 2011
Here in Kalamazoo, Michigan we are having a mixture of snow, rain, and now sleet. I had a package of chicken breasts in the fridge. I thought of one my favorite chicken recipes, Chicken Escabeche. 

Before baking...

 Ready to eat!

CHICKEN ESCABECHE

2 1/4 pounds chicken breasts cup up and skinned

1 teaspoon salt

1/2 teaspoon cayenne pepper

8 ounce onion sliced or diced

6 Tablespoons lime juice

1/4 cup chicken bouillon

1/4 teaspoon paprika

1/4 teaspoon chili powder

1-4ounce jar pimentos, drained

Sprinkle chicken with salt and pepper.  Place half the onions in a baking dish. Place chicken on onions, and top with remaining onions.

Combine lime juice, bouillon, paprika, and chili powder; pour over chicken and onions. Cover and refrigerate 2 hours.  Remove from refrigerator about 30 minutes before cooking.  Place pimientos over onions and chicken.  Bake covered at 325 degrees, 30 minutes. Remove cover. Bake 30 minutes longer, or until chicken is tender.
This is an old Weight Watchers reciepe from the first program. It still hits the spot!

Makes 4 dinner servings

This dish is easy and fast to make and so delicious! 


Until next time....
Happy eating and don't forget to stamp!
Jane