Cut the green pepper and onion into ¼-inch long strips and set aside.
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.
In a large pan over medium-high heat add ¼ 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.
In the same pan add the green pepper, onion, garlic, bay leaves, black peppercorn and the other ¼ cup of oil. Cook for 3 minutes. Shut off the heat, add the vinegar and mix everything together.
Add the chicken and mix in with the vegetables. Serve and enjoy.
Notes
Chicken:
This recipe uses boneless chicken thighs but you can use any cut of the chicken you like. You can use drumsticks or chicken wings. You will cook them following the recipe time.
You can also use chicken breast and you must cut them in half.
Additions: You can add carrots and olives. Substitutions: You can use olive oil or your preferred oil to make the escabeche.Storing: Store in your fridge for up to 5 days and freeze for no more than a month. Use an airtight container preferably made of glass or ceramic. This is to avoid transferring the smell to plastic containers.