Chicken Escabeche Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 12 1/2 ounces skinless, boneless chicken breast halves
• 3 1/2 ounces carrots, julienned
• 3 1/2 ounces white onion, thinly sliced
• 3 1/2 ounces red onion, thinly sliced
• 2 bay leaves
• 1 clove garlic, minced
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup red wine vinegar
• 1/4 cup dry white wine
• 1/4 cup water
• 1 teaspoon achiote powder
• 1/2 teaspoon cayenne pepper