Escabeche Chicken

Name: Escabeche Chicken
Ingredients: 6 oz. chicken breast bone-in, skinless; 1 tsp. adobo seasoning; 1 tsp. olive oil; 1/4 medium yellow onion, sliced; 1-1/2 tsp. HEINZ Distilled White Vinegar or lime juice; 1 tsp. black pepper; 1 peeled garlic clove; 1 oz. alcaparrado condiment, drained; 1/2 cup hot cooked rice; 2 cup mixed salad greens; 1/2 cup choppedchopped fresh tomato; 1/4 medium red onion; 2 Tbsp. KRAFT Lite House Italian Dressing

13 ingredients

9 steps

Ingredients

6 oz. chicken breast bone-in, skinless
1 tsp. adobo seasoning
1 tsp. olive oil
1/4 medium yellow onion, sliced
1-1/2 tsp. HEINZ Distilled White Vinegar or lime juice
1 tsp. black pepper
1 peeled garlic clove
1 oz. alcaparrado condiment, drained
1/2 cup hot cooked rice
2 cup mixed salad greens
1/2 cup choppedchopped fresh tomato
1/4 medium red onion
2 Tbsp. KRAFT Lite House Italian Dressing

Directions

1

Rub chicken with adobo seasoning; set aside.
2

Heat oil in skillet.
3

Add chicken; cook until lightly browned.
4

Remove from skillet; drain on paper towels.
5

Add onion, vinegar, pepper, garlic clove (minced) and alcaparrado condiment to skillet; cook and stir 3 minutes.
6

Reduce heat to medium-low.
7

Return chicken to skillet; simmer, covered, until chicken is cooked through.
8

Serve chicken over hot cooked rice with a tossed salad.
9

Make salad by combining mixed greens, tomato, sliced onion, and salad dressing.