Jamaican Escovitch 'Chicken' with Caribbean-Style Coleslaw

Jamaican escovitch is a classic dish that combines the flavors of the Caribbean with the convenience of a plant-based protein. In this recipe, we'll show you how to make a delicious and authentic escovitch 'chicken' using a plant-based chicken substitute. The escovitch sauce is made with vinegar, water, brown sugar, and allspice berries, and it gives the chicken a tangy and flavorful coating. The Caribbean-style coleslaw is a refreshing and crunchy side dish that complements the escovitch 'chicken' perfectly.

Escovitch is a traditional Jamaican dish that is typically made with fried fish. The word "escovitch" is thought to derive from the Spanish word "escabeche", which refers to a method of preserving fish in vinegar. In Jamaica, escovitch is often served as a main course or as a side dish. It is typically made with fried fish, but it can also be made with other types of protein, such as chicken or shrimp. The escovitch sauce is made with vinegar, water, brown sugar, and allspice berries, and it gives the protein a tangy and flavorful coating. Escovitch is often served with a side of rice and peas or steamed vegetables.

Prep time: 30 | Cook time: 30 | Serves: 4

Ingredients

• Plant-based chicken substitute
• Onion, sliced
• Green bell pepper, sliced
• Carrot, sliced
• Vinegar
• Water
• Brown sugar
• Allspice berries

Instructions

1. In a large skillet, brown the plant-based chicken over medium heat.
2. Add the onion, bell pepper, and carrot to the skillet and cook until softened.
3. In a separate bowl, whisk together the vinegar, water, brown sugar, and allspice berries.
4. Pour the vinegar mixture over the chicken and vegetables and bring to a boil.
5. Reduce heat and simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
6. While the chicken is simmering, make the coleslaw by combining shredded cabbage, carrots, red onion, and a vinaigrette made with lime juice, olive oil, and honey.
7. Serve the escovitch 'chicken' with the Caribbean-style coleslaw and enjoy.
8. Garnish with fresh cilantro and a lime wedge for extra flavor.

Why It Works

• The plant-based chicken substitute absorbs the flavors of the escovitch sauce, resulting in a delicious and authentic-tasting dish.
• The vinegar in the escovitch sauce helps to tenderize the plant-based chicken, making it juicy and flavorful.
• The brown sugar in the escovitch sauce adds a touch of sweetness to the dish, balancing out the tangy vinegar.
• The allspice berries in the escovitch sauce give the dish a warm and aromatic flavor.
• The Caribbean-style coleslaw is a refreshing and crunchy side dish that complements the escovitch 'chicken' perfectly.