Chicken Escabeche Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 12.5 ounces skinless, boneless chicken breast halves
• 3.5 ounces carrots, julienned
• 3.5 ounces white onion, thinly sliced
• 3.5 ounces red onion, thinly sliced
• 2 bay leaves
• 1 clove garlic, minced
• 1 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup red wine vinegar
• 0.25 cup dry white wine
• 0.25 cup water
• 1 teaspoon achiote powder
• 0.5 teaspoon cayenne pepper