Escabeche Oriental de Pollo (Valladolid Charred Onion Chicken)
Gently simmered chicken finished with charred red onions, roasted garlic, vinegar and habanero, a Valladolid favourite.
- Time1 hr 15
- LevelMedium
- Costabout £1.64 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken in a wide pan with the water, bay, oregano, peppercorns, allspice, cloves and salt. Bring to a gentle simmer and cook for 30 minutes, until just cooked through.
30 min - 2
Meanwhile, dry fry the garlic cloves and onion wedges in a heavy pan over a high heat for 10 minutes, turning, until blackened in places. Peel the garlic.
- 3
Lift the chicken out and keep 300 ml of the cooking liquid. Heat the oil in a large frying pan and brown the chicken, skin side down, for 6 minutes until golden.
- 4
Add the charred onions, garlic, vinegar, orange juice, chilli and the 300 ml of liquid. Simmer for 12 minutes, until the onions are soft and the sauce is glossy.
12 min - 5
Serve with sliced avocado and warm tortillas or rice. Go careful with the chilli, it is hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.