Chicken and Escoveitch Sauce

Inspired by all the fish G brought home, I decided to see if a Fish Escoveitch recipe I had would work with chicken. Though this sauce is primarily used for prepapring fish, there are some web referneces to chicken escoveitch.

So what is this sauce? Redwood Creek Flavors of the Islands in Epicurious states that "Escabeche originated in Spain, where it means “pickled”; it’s a spicy cold marinade that was created as a way of preserving food. Escabeche followed Spanish culture around the world, with scabetche in North Africa, escabecio in Italy and escoveitch in Jamaica. The traditional recipe is made with fish fillets or small fish that have been deep-fried, then marinated for 24 hours. Escabeche is also used in preparations for vegetables, salads, poultry and meats."

My version adapted from Jamaicamekrazy:

Ingredients:

4 Skinless Chicken Breast cut into strips
1/4 cup flour, seasoned with salt and pepper
oil for frying

Sauce:

1 cup white vinegar
1 cup water
pinch of salt; pinch of sugar
1 cup each of julienne strips of carrot, zuchinni, bell pepper
1 medium tomato seeded and cut in juliene strips
1 hot pepper, such as Scotch Bonnet (habanero may substitute)
1 large onion, cut in rings
6 pimento (allspice) berries

After you have cleaned and washed the chicken, pat dry.
Season with salt and ground black pepper
Fry chicken strips in hot oil

Boil together water, vinegar, sugar and salt. Add the remaining ingredients and simmer about 15 minutes.

Pour sauce over chicken. Refrigerate for 4- 24 hours for best taste though may be served immediately.

Usually served with rice and peas.