Pollo en Escabeche (pickled chicken)

Ingredients

• 1 pound boneless chicken thighs
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup oil
• 1/4 cup oil
• 1/4 green pepper
• 1/2 large onion
• 1 1/2 teaspoon minced garlic (3 cloves)
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1/4 cup white vinegar

Instructions

1. 1

   Cut the green pepper and onion into 1/4-inch long strips and set aside.

2. 2

   Remove any excess fat from the chicken. Cut each thigh into 2 pieces. Add chicken to a big bowl. Add salt, pepper, onion, and garlic powder and mix.

3. 3

   In a large pan over medium-high heat add 1/4 cup of oil. Place the chicken in the pan and cook for 10 minutes on each side. Remove chicken from the pan and set aside.

4. 4

   In the same pan add the green pepper, onion, garlic, bay leaves, black peppercorn and the other 1/4 cup of oil. Cook for 3 minutes. Shut off the heat, add the vinegar and mix everything together.

5. 5

   Add the chicken and mix in with the vegetables. Serve and enjoy.